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Braaibroodjies

Do try this deluxe version of our traditional braaibroodjies, they are irresistible.
Braaibroodjies
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You Will Need:

Main Dish
  • 1 Rustica or French loaf
  • olive oil
  • 1 x 125 g Ina Paarman’s Roasted Red Pepper Pesto
  • ± ¾ cup (180 ml) grated cheddar cheese
  • 2 large ripe tomatoes, sliced
  • Ina Paarman’s Green Onion Seasoning
  • 1 onion sliced into rounds and separated
  • toothpicks

Ina’s Tip

Replace Roasted Red Pepper Pesto with Sun-dried Tomato or Basil Pesto.

Method:

Slice the bread into diagonal slices and pack out on the work surface. Drizzle and brush with olive oil.

Turn the slices over and spread them generously with the Roasted Red Pepper Pesto.

Dip half the pesto coated sides into grated cheese. Top the cheese with a tomato slice, season with Green Onion Seasoning, and add some onion rings.

Finally top with remaining bread slices, pesto side down.

Secure each sandwich with a toothpick and clamp in a small braai grid.

Toast the sandwiches over the fire on both sides until golden brown.

Replace Roasted Red Pepper Pesto with Sun-dried Tomato or Basil Pesto.

Braaibroodjies

Do try this deluxe version of our traditional braaibroodjies, they are irresistible.
Braaibroodjies

You Will Need:

Main Dish
  • 1 Rustica or French loaf
  • olive oil
  • 1 x 125 g Ina Paarman’s Roasted Red Pepper Pesto
  • ± ¾ cup (180 ml) grated cheddar cheese
  • 2 large ripe tomatoes, sliced
  • Ina Paarman’s Green Onion Seasoning
  • 1 onion sliced into rounds and separated
  • toothpicks
Ina’s Tip

Replace Roasted Red Pepper Pesto with Sun-dried Tomato or Basil Pesto.

Method:

Slice the bread into diagonal slices and pack out on the work surface. Drizzle and brush with olive oil.

Turn the slices over and spread them generously with the Roasted Red Pepper Pesto.

Dip half the pesto coated sides into grated cheese. Top the cheese with a tomato slice, season with Green Onion Seasoning, and add some onion rings.

Finally top with remaining bread slices, pesto side down.

Secure each sandwich with a toothpick and clamp in a small braai grid.

Toast the sandwiches over the fire on both sides until golden brown.

Replace Roasted Red Pepper Pesto with Sun-dried Tomato or Basil Pesto.

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