Braaibroodjie

Ingredients

Instructions

1. 1

   Prepare all ingredients: thinly slice the onion and tomato, and grate or thinly slice the cheddar. Pat the tomato slices dry with kitchen paper so the sandwiches grill crisp rather than steam.

2. 2

   Butter one side of each slice of bread all the way to the edges. On the unbuttered side of 2 slices, spread the apricot jam evenly.

3. 3

   Divide the cheddar over the jam-covered slices, then top with the onion and tomato in an even layer. Season lightly with salt and pepper if you like, then close with the remaining bread slices, keeping the buttered sides facing outward. Press gently so the filling stays in place.

4. 4

   Heat a frying pan, grill pan, sandwich press, or braai grid over medium heat. Cook the sandwiches for 3 to 4 minutes per side, pressing lightly with a spatula or closing the press, until the bread is deep golden, the cheese is melted, and the onion has softened. Lower the heat if the bread colours too quickly before the cheese melts.

5. 5

   Rest the braaibroodjies for 1 minute so the cheese settles slightly, then cut in halves and serve hot.

Nutrition per serving

Notes

• •A cast-iron pan or sandwich press is the easiest beginner-friendly method, but these are traditionally cooked over braai coals in a hinged grid.
• •For the best texture, use firm ripe tomatoes and avoid overfilling, otherwise the sandwiches can become soggy.
• •Serve with braaied meats, tomato relish, or a simple green salad.

Background