Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart. Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart
Cape Town-based butcher Andy Fenner serves these cheesy sandwiches called braaibroodjie (“barbecue bread”) with beer. His version stacks slices with cheddar, tomato, onions, and chutney before grilling. The chutney is key: Mrs. Ball’s, an iconic brand in South Africa, is made from dried fruits and vinegar, but any sweet-and-sour chutney will do.
Featured in “The South African Art of Braai” by Mark Byrne.
Yield: Makes 4 sandwiches Time: 25 minutes 8 slices white bread 4 Tbsp. unsalted butter, melted 8½ oz. coarsely grated sharp cheddar cheese (2 cups) 1 large tomato, thinly sliced ½ large white onion, very thinly sliced Kosher salt and freshly ground black pepper 3 Tbsp. sweet-and-sour chutney, preferably Mrs. Ball’s Instructions Heat a grill or grill pan to medium-high. Meanwhile, brush one side of each bread slice with the melted butter. Place the bread, buttered-side down, on a clean work surface. Divide the cheese evenly among 4 slices of the bread, then top each with 1–2 slices of tomato and onion. Season to taste with salt and black pepper. Spread the chutney on the remaining slices of bread, then place them chutney-side down on top of the
