As with many recipes, the success lies in the ingredients. Our popular braaibroodjie is made using sourdough, pesto, crème fraiche and pickled pink onion! Yes, a proper braaibroodjie loves that touch of pink! So we also suggest pouring a glass of 2020 Leopard's Leap Chardonnay Pinot Noir!

Sourdough “Braai broodjie” recipe

Serves 4

Ingredients

8 slices good quality sourdough

Soft butter

1 red onion, sliced

100 ml red wine vinegar

100 ml white sugar

Salt

2 Tbsp basil pesto

1 tub crème fraiche

1 cup grated mozzarella, grated

1 tomato, cut into slices

4 Tbsp Chutney - Chef Pieter enjoys using the South African favourite ;-)

Method

To pickle the red onions:

Combine the sliced onion, vinegar and sugar in a pot, season, cover with a lid and place over a high heat.

Bring to the boil, cook for 2 minutes, remove the lid and reduce until the onions are caramelized.

Remove from the stove and leave to cool.

Mix the basil pesto into the crème fraiche

Butter the slices of sourdough on the outside. 

Spread the inside of 4 slices with the chutney.

Spread the inside of the remaining 4 sliced, liberally, with the crème fraiche mixture.

Fill the sandwich with mozzarella cheese, tomato and the pickled red onion.

Braai inside a grid on medium to cool coals in order to toast the bread gently while allowing the cheese to melt in the middle.

Remove from the coals and serve immediately.

Tip: Use the leftover basil crème fraiche to finish a pasta or gnocchi dish, or even on pizza as it comes out of the oven!