- 8 slices white bread
- Butter, softened so that it spreads easily without damaging the soft bread
- 200 g Cheddar, thickly sliced
- 2 salad tomatoes, trimmed and cut into medium slices
- 1 white onion, peeled and thinly sliced
- Salt, to taste
- White pepper, to taste (the magic lies in the white pepper)
Generously butter both sides of each slice of bread. (This is the secret to a really great, golden braaibroodjie. Some people prefer to butter only one side but I think this is a travesty. My braaibroodjie deserves a golden glistening crumb to o set the black braai markings of the grid.)
Neatly layer the slices of cheese, tomato and onion on half of the slices of bread, season with salt and white pepper, and cover with the remaining slices of buttered bread.
Carefully place the sandwiches on the braai grid and close. Braai over medium coals until they are golden brown and the cheese oozes out. Open the grid and eat as soon as humanly possible.
Cook's note: This is an unapologetically unsophisticated braaibroodjie; one without any adornment or unnecessary experimental twists. If your child, like mine, has an aversion to recognisable onions or tomatoes in his food, leave them out and only use the cheese. But never skimp on the cheese. 50 g of Cheddar per braaibroodjie is the absolute minimum you should ever use.