Bacon, feta and avo braai broodjies

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  • 4 slices of bread or 2 sandwich rolls
  • 8 slices of bacon
  • 1/2 cup crumbled feta cheese
  • 1 ripe avocado, sliced
  • Salt and pepper, to taste
  • Butter, for spreading


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

Enjoy your delicious Bacon, feta and avo braai sandwich!

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Onion Marmelade & Cheddar Braai Broodjies

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  • 8 slices  ciabatta
  • 4 t/20 ml Dijon mustard
  • 4 T ( or more ) Red Onion marmalade
  • 1 x 100 g Cheddar – grated
  • salt/pepper to taste
  • 4 t butter

Red Onion Marmalade

  • 2kg red onions or regular onions
  • 4 garlic cloves
  • 140g butter
  • 4 tbsp olive oil
  • 140g golden caster sugar
  • 1 tbsp fresh thyme leaf
  • pinch of chilli flakes (optional)
  • 75cl bottle red wine
  • 350ml sherry vinegar or red wine vinegar
  • 200ml port


Red Onion Marmalade

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Can be eaten straight away, but keeps in the fridge for up to 3 months.

Braai Broodjies

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

Basic braai broodjies

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  • 6 slices bread (white or brown)
  • Approximately 3 tablespoons softened butter to spread over the bread
  • 1 onion, raw and finely sliced
    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:

  • Chutney and / or mayonnaise
  • Fresh herbs such as basil, parsley chives or chopped coriander


  1. Spread butter on both sides of the bread slices (butter on the outside of the sandwiches will ensure a crisp, golden crust).
  2. Placing tomato and onion slices on half of the slices, season with salt and pepper, or seasoning of your taste, and top with cheese.
  3. Add optional sauces such as mayonnaise and chutney.
  4. Cover with the remaining slices of bread.
  5. 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.
braai broodjies

Cheesy Mealie Braai Broodjies

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  • 500 g self-raising flour
  • 250 g cheddar cheese, grated
  • 1 cup frozen corn500 ml maas or buttermilk
  • 1 large onion, chopped
  • 1 Knorr cheese and Bacon Flavour Potato Bake


  1. Preheat oven to 180°C
  2. In a bowl mix together all the ingredients, reserving a little grated cheese.
  3. Spoon the dough into one large greased loaf tin or two smaller greased loaf tins, top with reserved cheese.
  4. Bake for about one hour at 180°C or until golden and cooked through.
  5. Delicious served as an accompaniment to braaied meat.
braai broodjies

Braai broodjies with delicious cream sauce

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  • 1 kg prepared bread dough 1 packet potato bake
  • 250 ml cream
  • fresh 250 ml milk
  • 1 garlic — cloves, finely chopped
  • 250 ml cheddar cheese — grated cheese


  1.  Preheat the oven to 180 °C. Grease a roasting pan with nonstick spray.
  2.  Set aside the bread dough to rise until doubled in volume.
  3.  Mix the remaining ingredients except the cheese.
  4. . Pour half the cream mixture into the prepared pan.
  5.  Knock down the dough, shape into palm-sized balls or a size of your choice and pack them in the cream mixture in the pan. Pour the rest of the cream mixture over the dough balls and sprinkle the cheese on top.
  6.  Set aside to rise until doubled in volume. Bake for 40-50 minutes or until done.
braai broodjies