Luxe Braaibroodjie: The Ultimate Indulgence for Your Braai
Feb
Nothing says indulgence like a well-made braaibroodjie, and this version takes the classic to the next level. It’s packed with melted aged cheddar, smoky mozzarella or provolone, grilled zucchini, semi-dried tomatoes, and rich caramelized onions, all tucked between slices of fresh sourdough. The result? A mouthwatering, gooey masterpiece that's perfect for a braai feast.
For an added twist, you can layer in some crispy bresaola, smoked ham, or spicy salami, each adding its own rich, meaty flavour to make this braaibroodjie even more indulgent.
Pair it with a glass of Sauvignon Blanc – its crisp acidity and citrusy notes will cut through the richness of the cheese and balance out the sweetness of the chutney and semi-dried tomatoes.
Grill the Zucchini:
Light a fire in your OZ Braai Mini Braai or Compact Braai and let it burn down to medium to low coals. Drizzle the zucchini ribbons with olive oil and season with salt and pepper. Grill them over the coals until lightly charred and tender. Remove from the coals and set aside.
At the same time, place a small pan on the grid over the coals and add a splash of olive oil. Fry the sliced onions slowly until they become soft and caramelised, stirring occasionally. Once done, remove both the zucchini and onions from the heat and set aside.
Prepare the Bread:
Lay out your slices of sourdough bread in the OZ Braai Travel Braai. Lightly brush the outside of each slice with olive oil. This is intentionally done to ensure the bread gets a golden, crispy exterior while the inside remains tender and full of flavour.
Spread the Chutney:
On the non-oiled side of two slices of bread, spread a generous layer of chutney. This sweet and tangy layer will balance the richness of the cheese and veggies perfectly.
Assemble the Braaibroodjie:
On top of the chutney, start layering. Add a layer of aged cheddar, followed by the smoked mozzarella or provolone. Then scatter the grilled zucchini ribbons, semi-dried tomatoes, and caramelised onions over the cheese. Sprinkle fresh thyme leaves and a pinch of garlic powder over the fillings. Add a generous crack of black pepper for a little heat.
Add Optional Meats:
If you're using any of the optional deli meats, layer them over the cheese and veggies now. Add slices of Bresaola, smoked ham, or spicy salami for that added rich, meaty flavour.
We used Bresaola for this recipe.
Grill the Braaibroodjie on the Braai:
Close the OZ Braai Travel Braai over the assembled braaibroodjie and grill over medium to low coals for 3-4 minutes on each side until the bread is golden and crispy, and the cheese has melted into a gooey, indulgent filling.
Serve:
Once the braaibroodjies are golden brown and the cheese is oozing, remove them from the coals. Let them rest for a minute before slicing them in half.
Final Thoughts:
This gourmet braaibroodjie is perfect for those looking to elevate their braai experience. Pair it with a glass of Sauvignon Blanc or an ice-cold beer.
Whether you're enjoying it with friends and having it as a decadent snack or as a side to your braai, this indulgent twist on a South African classic is sure to impress.
Ingredients
Directions
Grill the Zucchini:
Light a fire in your OZ Braai Mini Braai or Compact Braai and let it burn down to medium to low coals. Drizzle the zucchini ribbons with olive oil and season with salt and pepper. Grill them over the coals until lightly charred and tender. Remove from the coals and set aside.
At the same time, place a small pan on the grid over the coals and add a splash of olive oil. Fry the sliced onions slowly until they become soft and caramelised, stirring occasionally. Once done, remove both the zucchini and onions from the heat and set aside.
Prepare the Bread:
Lay out your slices of sourdough bread in the OZ Braai Travel Braai. Lightly brush the outside of each slice with olive oil. This is intentionally done to ensure the bread gets a golden, crispy exterior while the inside remains tender and full of flavour.
Spread the Chutney:
On the non-oiled side of two slices of bread, spread a generous layer of chutney. This sweet and tangy layer will balance the richness of the cheese and veggies perfectly.
Assemble the Braaibroodjie:
On top of the chutney, start layering. Add a layer of aged cheddar, followed by the smoked mozzarella or provolone. Then scatter the grilled zucchini ribbons, semi-dried tomatoes, and caramelised onions over the cheese. Sprinkle fresh thyme leaves and a pinch of garlic powder over the fillings. Add a generous crack of black pepper for a little heat.
Add Optional Meats:
If you're using any of the optional deli meats, layer them over the cheese and veggies now. Add slices of Bresaola, smoked ham, or spicy salami for that added rich, meaty flavour.
We used Bresaola for this recipe.
Grill the Braaibroodjie on the Braai:
Close the OZ Braai Travel Braai over the assembled braaibroodjie and grill over medium to low coals for 3-4 minutes on each side until the bread is golden and crispy, and the cheese has melted into a gooey, indulgent filling.
Serve:
Once the braaibroodjies are golden brown and the cheese is oozing, remove them from the coals. Let them rest for a minute before slicing them in half.
