Gwenda's Braaibroodjies.

Like most South African families, we’ll find any excuse to have a braai – start of the harvest, end of the harvest, the first day of Spring or even just the end of a long day.  Heritage Day is another great excuse for Ernst to get out his braai tongs, and Gwenda’s braaibroodjies, lovingly made to each family member’s liking, will once again be enjoyed by all.

Like most South African families, we’ll find any excuse to have a braai – start of the harvest, end of the harvest, the first day of Spring or even just the end of a long day.

Heritage Day is another great excuse for Ernst to get out his braai tongs, and Gwenda’s braaibroodjies, lovingly made to each family member’s liking, will once again be enjoyed by all.

Serves 6

1. Take 12 slices of white bread (the ordinary kind sold at supermarkets) and spread generously with butter.

2. Take 6 slices (buttered side down) and add thin slices of tomato and onion, then top with loads of grated cheddar cheese.

3. Season with salt and pepper to taste and add the top slices (buttered side up)

4. Place the sandwiches on a closed braai grid and toast over slow coals, turning regularly. This is the secret to getting the tomato cooked and cheese melted on the inside, without burning the bread on the outside.

TIP: In the case of a fussy, somewhat spoiled family member who prefers theirs without onion, simply cut off a small corner to mark the modified sandwich.