South Africans are well known for braai and any day is good for a braai day. Whatever the season, there is always an opportunity for succulent braaied meat.
How to make the best Braai Broodjie:
This recipe serves 5, just enough when inviting friends over or make it double if you are more. The more the merrier!
What you will need:
- 1 teaspoon olive oil
- 1 large red onion, sliced
- 1 loaf sourdough
- 200 grams butter
- 1 tablespoon Dijon mustard
- 250 grams Raclette cheese, grated (similar in texture and flavor to Gruyere cheese)
- 250 grams Boerekaas or mature cheddar, grated
- 1 tomato, sliced
- 4 tablespoons balsamic vinegar
- 1 handful fresh rocket
- 100 grams sundried tomatoes in olive oil
- Salt and pepper
In a medium frying pan over a medium heat add a teaspoon of olive oil.
Add 3/4 of the sliced onion and gently sauté until soft. Add the balsamic and reduce until the onions become sticky. Once ready set aside.
Slice the sourdough into even 1cm think pieces.
Butter both sides of each slice generously.
Now it is time to build the sandwiches.
Start with a smear of Dijon mustard. Then add a generous amount of both kinds of cheese.
For half the toasties add a layer of the fresh onion that you saved. Then add the fresh tomato. Close the sandwiches.
For the other half add the sundried tomatoes and the balsamic onions. Top it with the rocket and close the toasties.
Season the toasties and they are ready to cook!
Add them to the braai when the fire is hot. Once the toast is golden and the cheese has melted, about 6 minutes, they are ready!
Do you want to know a secret?
The best braai broodjies are made with good quality cheese & bread.
This beast of a braai broodjie pairs great with our Le Pommier MAC Cabernet Franc / Malbec blend 2019. This rich blend of Cabernet Franc and Malbec shows dark fruit characters of blackberry and mulberry on the nose. The wine has a firm but mouth filling structure and velvety tannins on the palate with a long lingering aftertaste.