Makes 2
Ingredients:
- 4 slices sourdough bread
- 1 ripe tomato, sliced
- 2 portabello mushrooms
- 3 slices mozzarella cheese
- 3 slices aged cheddar cheese
- ½ red onion, sliced
- Sea salt
- Black pepper
- +- 4 Tbsp butter, room temperature
Method:
- Prepare your braai and allow coals or wood to burn down until the heat is very gentle, or preheat a gas braai on low heat.
- Season the portabello mushrooms with olive oil, salt and pepper. Grill them on the braai until tender. Allow them to rest and then slice.
- Spread two slices of sourdough with softened butter and flip onto a baking tray.
- Assemble the braai broodjies beginning with the mozzarella slices.
- Next a layer of tomato slices and season them well. Add a few pieces of red onion and spread them out so every bite is even. Arrange the sliced mushrooms across the whole sandwich. Finish with a layer of cheddar which will add flavour and help keep everything in place and insulate the bread from getting soggy.
- Top each broodjie with the other piece of sourdough and butter them generously.
- Transport the broodjies onto a braai grid. No need to squash them down. Just use the braai grid to gently keep things in place.
- Braai over a low heat so that the bread gets nice and crispy and cheese melts. When the broodjies are golden brown remove from the braai, slice and serve immediately.
