Braaibroodjie (Grilled Cheese and Chutney Sandwiches)
A braai is South Africa’s beloved open, wood-fired equivalent to an American barbecue and these grilled cheese sandwiches are an integral component. Mrs. Ball’s, an iconic South African dried-fruit chutney, lends sweet tang, though sweet fruit chutney such as Major Grey’s or even apricot jam can be used in a pinch. A hinged grill-basket or baker’s twine helps keep the sandwiches together while they’re flipped. This recipe is adapted from one by cookbook author Jan Scannell, known as Jan Braai ever since he became the head of the National Braai Day initiative, founded in 2005. Mr. Braai believes that “the correct way to slice braaibroodjies is diagonally, and the correct time to serve is immediately.”
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ¼cup salted or unsalted butter, well softened
- 8slices white sandwich bread, about 1/2-inch thick
- ¼cup sweet fruit chutney, preferably Mrs. Ball’s
- ½small red or white onion, thinly sliced
- 5ounces sharp Cheddar, grated (about 1 1/4 cups)
- 1ripe medium tomato, cut thinly into 8 slices
- Salt and freshly ground black pepper
Instructions
Step 1
Prepare a charcoal or gas grill for two-zone cooking over medium heat. (For a charcoal grill, pour the coals on one side. For a gas grill, heat all burners, then decrease one burner to medium and turn off the other. If your grill has three burners, decrease the outer burners to medium and turn off the middle.)Step 2
Thinly spread butter on one side of each piece of bread. Place half the bread slices butter-side down on a parchment paper-lined baking sheet. Divide the chutney among the four butter-side down slices (1 tablespoon each) and spread evenly. Top with onion, cheese and tomatoes, and season lightly with salt and pepper. Cover with the remaining bread slices, butter side up.Step 3
Place the assembled sandwiches in a hinged grill-basket, if using, and close. Alternatively, tie each sandwich with bakers’ or kitchen twine like you would ribbon when wrapping a present, and trim any loose ends. This makes it easier to flip with a spatula on the grill.Step 4
Take the sandwiches and a spatula, if you tied them with twine, to the grill. Clean the grates with a grill brush. (No need to grease the grates.) Place over the indirect-heat (unlit) side of the grill. Cover the grill and cook, flipping every 2 to 3 minutes, until the cheese has melted and the bread is toasted. If the cheese is melted before the bread is toasted, transfer the sandwiches to the direct-heat (lit) side of the grill and cook, flipping more frequently, until the bread is golden brown. The whole process will take about 15 minutes total. Transfer to plates, cut off and remove twine if needed, slice in half and serve immediately.