If you’re longing for a warm, cheesy, and utterly comforting snack that transports you straight to a South African braai, look no further than the South African Braaibroodjie Jaffles Recipe. This delightful toasted sandwich is a beloved classic, featuring the irresistible combination of melted Kerrygold Mature Cheddar, ripe tomatoes, and tender onions all nestled between buttery, golden slices of soft bread. Whether you’re gathering around a fire or just craving a cozy treat, this recipe offers a perfect balance of flavors and textures that will have you coming back for more.
Ingredients You’ll Need
The magic of the South African Braaibroodjie Jaffles Recipe lies in its simplicity. Each ingredient plays a vital role in creating the rich, savory layers and golden crust that make this snack so memorable.
- 2 slices of pre-sliced soft bread: Choose a soft, fresh bread for easy folding and a light, crispy finish.
- 1.5 Tbsp Kerrygold salted butter, softened: This butter adds a luscious richness and helps achieve that beautiful golden crust.
- 30g Kerrygold Mature Cheddar cheese: The mature cheddar brings sharpness and melting goodness for that ooey-gooey center.
- 2 slices of ripe tomato, drained on kitchen paper: Fresh, juicy tomatoes add a burst of color and moisture without sogginess.
- A few thinly cut red onion slices: The onions provide a subtle sweetness and gentle crunch.
- Salt and pepper to taste: Essential seasonings to lift and balance all the flavors.
How to Make South African Braaibroodjie Jaffles Recipe
Step 1: Butter the Bread
Start by spreading the softened Kerrygold salted butter evenly on the outside of each slice of bread. This step is crucial because the butter crisps up the bread beautifully in the jaffle iron, giving you that golden, delicious exterior you’re aiming for.
Step 2: Build the Sandwich
Flip one slice over so the buttered side is down. Layer the thinly sliced red onions first, then add the mature cheddar cheese, followed by the drained tomato slices. Don’t forget to sprinkle a pinch of salt and pepper over the tomato—this brings out its full flavor and perfectly seasons the entire jaffle.
Step 3: Top the Sandwich
Place the second slice of bread on top, buttered side facing up. Make sure the sandwich is well-aligned to prevent any filling from slipping out during cooking.
Step 4: Prepare the Jaffle Iron
Spray your jaffle iron with a non-stick cooking spray and preheat it before you insert the sandwich. Gently press the sandwich inside and trim any excess bread that sticks out from the edges—this helps achieve a neat, sealed pocket.
Step 5: Cook to Perfection
Set the jaffle iron over low hot coals or your stove’s smallest burner on low heat. Cook for a few minutes on each side, checking often, until the crust is golden brown and the cheese has melted into gooey perfection. The low heat ensures the filling heats evenly without burning the bread.
How to Serve South African Braaibroodjie Jaffles Recipe
Garnishes
A simple sprinkle of fresh chopped parsley or a little dried chili flakes can add a fresh or spicy twist to your Braaibroodjie. These garnishes don’t overpower the classic flavors but give each bite a slight extra pop.
Side Dishes
Traditionally, South African Braaibroodjie Jaffles are enjoyed alongside a crisp salad or a tangy chutney. Try serving it with a cucumber and carrot slaw or a dollop of homemade mango chutney to complement the richness of the cheese and butter.
Creative Ways to Present
For a fun twist, cut the jaffles into bite-sized triangles and serve on a wooden platter as finger food at your next braai party. Or, pair them with a warm cup of rooibos tea for a cozy afternoon snack that feels like a warm hug.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers—though that’s rare!—wrap them tightly in foil or plastic wrap and store them in the fridge for up to two days. This preserves the flavors but expect some loss of crispness in the bread.
Freezing
You can freeze un-toasted jaffles by assembling the sandwiches and wrapping them individually in cling film and foil. Freeze up to a month, then toast fresh from frozen, adding a little extra cooking time to ensure they’re heated through.
Reheating
The best way to reheat your jaffles is in a non-stick pan over medium-low heat or back in the jaffle iron, if you have one. This brings back the crispy exterior and melts the cheese perfectly without drying out the sandwich.
FAQs
Can I use a regular sandwich press instead of a jaffle iron?
Absolutely! While a jaffle iron gives you those classic sealed edges, a regular sandwich press or even a grill pan can work just fine. Just keep an eye on the cooking to get the golden crust right.
What can I substitute for Kerrygold Mature Cheddar?
While Kerrygold cheddar adds distinctive richness, any good quality mature cheddar or even a sharp farmer’s cheese would work nicely. Just choose a cheese that melts well and has bold flavor.
How do I prevent soggy bread from the tomatoes?
Draining your tomato slices on kitchen paper is key, as it removes excess moisture. Adding the tomatoes last in the layering process also helps keep moisture away from the bread until cooking.
Can I add other fillings to the Braaibroodjie?
Definitely! Feel free to experiment by adding cooked bacon, sliced mushrooms, or even a touch of chutney inside. Just keep the balance so the bread can seal properly.
Is this recipe suitable for a quick weeknight snack?
Yes! The South African Braaibroodjie Jaffles Recipe is quick and easy to prepare, making it perfect for those evenings when you want something tasty without a lot of fuss.
Final Thoughts
There’s something wonderfully nostalgic and satisfying about the South African Braaibroodjie Jaffles Recipe. Whether you’re sharing it around a campfire or enjoying a quiet moment at home, it’s comfort food at its very best. Give it a try and watch how this simple combination of butter, cheese, tomato, and onion transforms into an unforgettable treat that you’ll want to keep making again and again.
Print
South African Braaibroodjie Jaffles Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 1 sandwich
- Category: Snack
- Method: Grilling
- Cuisine: South African
Description
This South African Braaibroodjie Jaffle is a delicious grilled cheese sandwich made with Kerrygold butter, mature cheddar, ripe tomatoes, and red onion, cooked in a jaffle iron over low heat for a crispy, golden crust and melty interior. Perfect for a casual outdoor braai or an easy comfort snack.
Ingredients
Sandwich Ingredients
- 2 slices of pre-sliced soft bread
- 1.5 Tbsp Kerrygold salted butter, softened
- 30g Kerrygold Mature Cheddar cheese
- 2 slices of ripe tomato, drained on kitchen paper
- A few thinly cut red onion slices
- Salt and pepper to taste
Instructions
- Butter the Bread: Spread the softened Kerrygold salted butter evenly on the outside surfaces of both slices of bread to ensure a golden, crispy crust when cooked.
- Build the Sandwich: On one slice of the buttered bread, layer the thinly sliced red onions first, then add the 30g of mature cheddar cheese, followed by the tomato slices. Season this filling generously with salt and pepper to enhance the flavors.
- Top the Sandwich: Place the other slice of buttered bread on top of the fillings, buttered side facing out, to complete your sandwich.
- Prepare the Jaffle Iron: Preheat your jaffle iron and spray it with a non-stick cooking spray to prevent sticking. Place the sandwich inside the jaffle iron, and trim any excess bread that sticks out from the edges for a neat finish.
- Cook: Set the jaffle iron over low heat—either over low coals on a braai or on the smallest gas burner set to low. Cook the sandwich for a few minutes on each side until the bread turns a beautiful golden brown and the cheese melts, flipping carefully as needed to avoid burning.
Notes
- Draining the tomato slices on kitchen paper helps prevent the sandwich from becoming soggy.
- Using Kerrygold butter and cheese imparts a rich, creamy flavor to the jaffle.
- Monitor the heat closely to avoid burning the bread while ensuring the cheese melts perfectly.
- Trimming the bread edges after placing the sandwich in the jaffle iron helps create a tidy sandwich pocket.
- This recipe is typically cooked outdoors on a braai but can be made on a stovetop burner with a jaffle iron for indoor convenience.
