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We might be saying goodbye to 2017, but there is one tradition that will go with us into the new year. The braaibroodjie!

A central part of the ultimate braai experience, the braai broodjie is testament to how a simple dish, when made with love, can become a tradition!

You don’t have to be a chef to make a delicious braaibroodjie, you just need the right combination of ingredients. As it goes with traditional recipes though, everyone has a secret or favourite. To add chutney or not, sourdough or a plain white loaf, the selection of cheese, the cut of the tomato and onion, spreading the butter into the corners… all of these are much cause for debate around a fire…

Chef Pieter feels that you should not mess with a winning recipe. Staying as close as possible to the original braaibroodjie, he has a few suggestions and additions for the ultimate combination. Whether your braaibroodjie is only a side dish or the hero on the menu, be sure to open a bottle of Leopard’s Leap Chenin Blanc and treasure one of the truly South African traditions!

The Ultimate Braaibroodjie


Serves 4

8 slices sour-dough bread


16 slices mozzarella

12 tomato slices

Salt and pepper

12 red onion rings

Mrs Ball’s Chutney



Butter each bread slice on one side.

Spread a thin layer of chutney and mayonnaise on the butter.

Place 2 slices of mozzarella on the one side, followed by the tomato and onion slices.

Season with salt and pepper.

Close each sandwich with the other slice of bread and press firmly.

When the coals are ready, not too hot, braai the sandwiches on the griddle.

Turn regularly to ensure that the cheese melts.

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