braai broodjie sandwich

Bacon, feta and avo braai broodjies

Preheat the braai (grill) to medium-high heat.
Cook the bacon until crispy, either on the braai or in a pan on the stove.
Slice the rolls in half, if using, and butter the inside of each slice.
Place the rolls or bread slices on the braai grill, buttered side down, and grill until lightly toasted.
To assemble the sandwich, place 2 slices of bacon on each slice of bread or on the bottom half of the rolls.
Add crumbled feta cheese and sliced avocado on top of the bacon.
Sprinkle with salt and pepper, to taste.
Top with the other half of the roll or slice of bread.
Repeat the process for the second sandwich.
Place the sandwiches back on the braai grill and grill until the cheese is slightly melted and the bread is toasted.
Remove from the grill and let the sandwiches cool for a minute before serving.

Enjoy your delicious Bacon, feta and avo braai sandwich!

Red Onion Marmalade

Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter.
Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly.
Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they’re really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don’t rush this part.
Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds.
It’s done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal.
Can be eaten straight away, but keeps in the fridge for up to 3 months.

Spread the mustard on 4 of the slices of ciabatta. Top with the onion marmalade and grated cheese. Season with salt and pepper.
Close the sandwich with the other slice and butter both sides of the sandwich. Toast on in a grid, very slow open fire

6 slices bread (white or brown)
Approximately 3 tablespoons softened butter to spread over the bread
1 onion, raw and finely sliced
or
2 to 3 onions, fried until caramelized (see notes below)
2 tomatoes, sliced
Sliced or grated cheese
Salt and grinded black pepper to season

Optional flavours to taste to make the sandwich even tastier:

Spread butter on both sides of the bread slices (butter on the outside of the sandwiches will ensure a crisp, golden crust).
Placing tomato and onion slices on half of the slices, season with salt and pepper, or seasoning of your taste, and top with cheese.
Add optional sauces such as mayonnaise and chutney.
Cover with the remaining slices of bread.
Coat a clean grid lightly with Spray and Cook or cooking oil, place the sandwiches inside a barbeque grid (see notes), and slowly toast them until they are golden brown.