Greek Style Braaibroodjie - Jan Braai

Two of the most popular side dishes to the South African braai are the traditional braaibroodjie and a Greek salad. They usually meet on the plate. But then I decided to rather let some of the ingredients meet a bit earlier. It was a very successful meeting. These braaibroodjies are quite bulky and need to be braaied with care. Best practice is to use a hinged grid of adjustable width.

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Step 1

Drizzle all the bread slices with olive oil on one side (these oiled sides will be the outsides).

Step 2

Put half of the slices of bread, oiled side down, on a plate and layer with the olives, onion, green pepper, feta cheese, cheddar cheese and tomato slices.

Step 3

Season with salt, pepper and oregano.

Step 4

Close with the other bread slices, oiled side to the outside, and braai in a hinged grid over medium heat until the bread is toasted and the cheese melted. AND…Although an ingredient of Greek salad, cucumbers are not welcome in these braaibroodjies. Rather serve it as garnish on the side. A real Greek salad never contains lettuce so you don’t need lettuce in either the braaibroodjies or on the side. Apart from the cucumber then, these braaibroodjies contain all the ingredients of a braaibroodjie and a Greek salad. This means that you can serve it as the only and exclusive side to meat at a braai. It’s delicious, completely multipurpose and cuts out those annoying untouched bowls of salad at the braai.

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