Braai Day was a damp squib at M&M. Grey clouds and chilly winds don’t exactly make me want to reach for the charcoal. A fire was made to be sure – in my teeny Victorian fireplace in the lounge. By the second glass of red, I was no longer minding so much about missing out. Summer is around the corner after all, and then I’ll have plenty of opportunity to chuck a wee beastie or two on the braai.
Of course no braai is complete without a ‘braaibroodjie’. I like it super traditional with pillow-soft ‘government’ white bread, tomato and onion. A pinch of salt and white pepper and on the braai it goes. Something truly magical happens when this most basic of sandwiches meets smoke.
There’s something to be said for excess though, so on high days and holidays I like to pimp my braai toasties. Like this one, made of sourdough and mozzarella. For oozing, melting awesomeness nothing beats mozzarella, but in the taste department it can do with a bit of help. Help in the form of a knockout herby, lemony, garlicky butter. You could use any bread to make this braai toastie, but the slightly nutty sourness of proper sourdough is the perfect foil for the citrus in the butter.
All you need is…
4 tbs salted butter, at room temperature
2 tbs finely chopped flatleaf parsley
1 large clove garlic, minced
2 tsp finely chopped lemon zest
1 tbs lemon juice
2 cups grated mozzarella (3 cups if you like it really cheesy!)
8 slices day-old sourdough bread
Use a fork to cream together the butter, garlic, parsley, zest and lemon juice. Spread on the sourdough, but only on one side of the bread. Cover the buttered side with the mozzarella and top with another slice, buttered side facing down. Lightly dab the outside of the sandwich with olive oil (a pastry brush works best) and place on your braai. Flip over once it’s brown. It’s ready when it’s crispy on both sides and the cheese is completely melted. Serve straight away! (Tip: If you don’t want to light a braai fire, simply make this toastie in a giddle pan on your stovetop.)