Two of my favourite meals (and I’d say this goes for most South Africans) are toasted chicken mayo sandwiches and a traditional braaibroodjie – the one when on the road, and the other around a braai fire. Here, we combine the two and create something truly awesome: a braaibroodjie with a chicken mayo filling. When it comes to mayonnaise, I prefer creamy, also often referred to as ‘French style’. It generally comes with a blue colour scheme on the label, as opposed to ‘tangy style’ whose labels tend to be green. Life’s all about choices so decide for yourself. This recipe originated when I did a test with different types of wood and the different smoke that comes from the wood to see if the actual smoke. You can use wood chips of your own choice and smoke your own chicken breasts, or you can buy them, already smoked from your nearest supermarket.
- 12 bread slices
- butter or olive oil
- 4 smoked chicken breasts
- 2 tots mayonnaise
- 2 tots Jan Braai Chipotle sauce
- 1 tot parsley (chopped)
- 1 tsp salt
- 1 tsp black pepper
- 300 g cheddar cheese, grated
- Use wood chips of your own choice and smoke your chicken breasts in a potjie on the fire. You can also buy them from your nearest supermarket, already smoked.
- Chop the smoked chicken into smaller chunks.
- In a large mixing bowl, add all the ingredients, except the bread and butter or oil, to the chunks of chicken and mix well.
- Build the braaibroodjies: Spread butter or olive oil on one side of each slice of bread (these sides will be outward-facing in the assembled braaibroodjie). Pack half these slices buttered-side down and top with a layer of the chicken mayo filling. Top each one with grated cheese. Close the braaibroodjies with the remaining bread slices, buttered sides facing upwards.
- ‘Braaibroodjies is draaibroodjies’. Braaibroodjies should be turned often and are braaied in a closed, hinged grid. If you don’t have one, buy one – preferably with adjustable heights to compress each unit perfectly. You want medium-paced, gentle heat and the grid should be relatively high. Your aim is for the filling to be completely heated through by the time the outsides are golden brown. Slightly opening and closing your hinged grid a few times after the first few turns of the braai process helps the braaibroodjies not to get stuck to the grid.
- Once done, slice each braaibroodjie in half. Generally, I believe that the correct way to slice braaibroodjies is diagonally and the correct time to serve is immediatel
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