Braaibroodjie (South African Grilled Cheese)
An ooey-gooey grilled cheese sandwich slathered with sweet and sour fruit chutney and stuffed with cheddar cheese, onion, and tomato.
![Braaibroodjie (South African Grilled Cheese)](https://res-5.cloudinary.com/dl4k1qf4e/image/upload/c_scale,w_500/md9gmonwjcuokw1vunca.jpg)
Ingredients
20 slices white bread
butter, as needed
20 slices Gruyere cheese
1 cup Onion and Tomato Jam (sub-recipe)
1 ¼ cups Peach Chutney (sub-recipe)
Onion and Tomato Jam Ingredients
3 Tbsp extra virgin olive oil
2 large onions, thinly sliced
2 teaspoons garlic, minced
2 Tbsp tomato paste
4 medium tomatoes, thinly sliced
1 Tbsp rosemary
Peach Chutney Ingredients
1 cinnamon stick
4 cloves, whole
1 tsp cumin seeds
½ tsp fenugreek seeds
2 cardamom pods
5 cups DOLE Chef-Ready Cuts Diced Peaches, thawed
⅔ cup water
2 tsp ginger, grated
2 cloves garlic, crushed
1 dried red chili
⅔ cup vinegar
1 tsp salt, plus more as needed
½ cup brown sugar, plus more as needed
Directions
Onion and Tomato Jam Directions
- Heat the oil in a large skillet over medium-high heat, then add the onions and cook until translucent, about 4 to 5 minutes.
- Add the minced garlic and tomato paste and cook until fragrant, stirring frequently, for roughly 2 minutes.
- Add the tomatoes and rosemary, cooking until the liquid from the tomatoes has reduced, for about 15 to 20 minutes. Set aside.
Peach Chutney Directions
- Combine the cinnamon, cloves, cumin, fenugreek and cardamom into a spice sachet. Add to a medium pot over medium heat with peaches, water, ginger, garlic, and dried red chili. Cook until the peach is tender, roughly 7 to 10 minutes.
- Simmer for 20 minutes, stirring frequently. Remove from heat and discard the spice sachet, store in the refrigerator for up to 3 weeks.
- Add the vinegar, salt, and brown sugar, adding more salt or brown sugar as needed, and bring to a simmer.
Braaibroodjie Sandwich Directions
- In a medium skillet over medium heat, adding more butter if necessary, sear the sandwiches until the cheese is melted and the bread is golden brown on both sides, roughly 4 to 5 minutes per side. Remove from heat. Serve sliced in half with your choice of side.
- Place another slice of Gruyere on top of the mixtures, and top with another slice of bread, butter side up. Repeat with the remaining ingredients.
- Place one slice of Gruyere cheese on the unbuttered side of one slice of bread, then spread 1½ tablespoons of onion and tomato jam and 2 teaspoons of peach chutney on top the slice of cheese.
- To assemble each sandwich, butter one side of each slice of bread.