A big thank you to my friends in the Motorhome Club fraternity for introducing me to this fantastic way of making braaibroodjies. Not only does this method make the outside of the sandwich crispy, but it also warms the filling through, melting the cheese perfectly. Plus, if you’re at a picnic spot and don’t want to bother with crockery and cutlery, you can enjoy the sandwiches straight from the packet—just be sure the coals aren’t too hot, or you might scorch the packet!😊
Make your sandwich as usual with your favourite filling – traditionally, that’s onion, cheese, sliced fresh tomato, and Mrs Ball’s Chutney. But don’t feel bound by tradition – use whatever ingredients you have on hand and feel like trying.
For this experiment, I made one sandwich without butter on the outside and one with. In the end, it made absolutely no difference, so I’ll be sticking with the “no butter on the outside” option in future, as it’s just less messy. However, I still use butter on the inside – an old habit, I suppose!
Once prepared, slide the sandwich into a standard packet like those used by most fast-food outlets (I got mine from WestPack). Roll up or fold over the open end, then place it over medium coals, turning every few minutes.
Using these packets saves space if you’re working with limited braai space. In our case, we have a tiny braai that just fits two sandwiches!
The packet may turn slightly yellow or tan in spots, but it shouldn’t burn – if it does, your coals are too hot. You’ll be able to see the bread firming and crisping up, or whether it’s still soft and needs more time.
Give your sandwich time “to do its thing.” When you think it might be ready, gently open the packet to check the level of crispiness. Leave it on for longer if you’d like it more done, or take it off, tear open the packet, and enjoy!
HANDY HINTS!
- Season your sandwich with salt and pepper to taste before placing it in the bag, so you won’t need to add anything once it’s hot, gooey, and sticky!
- Grated cheese stretches a lot further than sliced block cheese and melts quicker.
- Use a stronger-flavoured cheese to get that delicious cheesy taste without having to pile it on.
- Try mayonnaise, sweet chilli sauce, or barbecue sauce as alternatives to chutney – or add them all if you like!
- Avoid placing wet ingredients like tomato directly on the bread. Instead, use a barrier such as a slice of ham or a layer of butter topped with cheese. Also, if you’re using tomatoes, get the sandwiches on the heat quickly to reduce the time they have to seep and make the bread soggy.
- Have a fridge raid and make sandwiches with whatever you have—steak and onion, steak, cheese, and onion, leftover braai wors with onion chutney, chicken and mayo, bacon and cheese… let your imagination and taste buds run wild!
These Handy Hints apply to all methods of cooking Braaibroodtjies – whether in a sandwich grid, directly on the braai grid or in a packet. If you don’t have a fire, you can always toast sandwiches in a pan on a gas, electric or induction stove top,