Droëwors Braaibroodjie
Recipes with Droëwors
A braaibroodjie is a South African grilled cheese sandwich made directly on the braai grid. This version packs droëwors pieces, mature cheddar, tomato, and onion into white bread, buttered on the outside, and grills it over the dying coals after the meat comes off. The droëwors rehydrates slightly in the heat and the coriander blooms into the melted cheese.
Prep Time
10 min
Cook Time
8 min
Servings
4
Difficulty
Easy
Ingredients
- 8 slices white bread (thick-cut)
- 80 g droëwors, cut into 1 cm pieces
- 120 g mature cheddar, thinly sliced
- 2 medium tomatoes, thinly sliced
- 1 small onion, very thinly sliced into rings
- Soft butter for spreading
- Salt and black pepper
Steps
Wait until the braai coals have dropped to a low, steady heat after you have cooked the main meat. Braaibroodjies need gentle heat, not aggressive flame. The grid should be warm but not scorching.
Butter one side of each slice of bread generously. The buttered side will face the grid and create the crust.
Build each sandwich: on the unbuttered side, layer cheddar, then tomato slices, then onion rings, then the droëwors pieces. Season with salt and pepper. Top with the second slice, buttered side facing out.
Place the sandwiches directly on the braai grid. Press them down gently with a spatula. Cook for 3 to 4 minutes per side until the bread is golden-brown and the cheese has melted through. Keep the lid closed if your braai has one.
Remove from the grid and rest for 1 minute before cutting. The tomato will be very hot. Cut diagonally and serve immediately alongside the leftover droëwors sticks and a cold beer.
Tips
The droëwors pieces soften during grilling but hold their shape. They add a chewy, concentrated beef note inside the melted cheese that a fresh sausage would not give. Keep the sandwiches pressed down during grilling, otherwise the cheese separates from the bread and slides out. A hinged grid holder makes flipping easier.