Braaibroodjie with tomato, onion and cheese

Name: Braaibroodjie with tomato, onion and cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 portions

The braai sandwich: bread, cheddar, tomato, onion and a little chutney, toasted until the cheese melts. Made here in a pan or under the grill so it works indoors as well as on the coals.

Prep: 10 min
Cook: 10 min
Total: 20 min
Portions: 2

Easy
Pregnancy
Quick and easy
Vegetarian
Budget-friendly
Calcium-containing

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Dairy-free alternative: use 100 g dairy-free hard cheese alternative instead of cheddar

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

4 slices bread, brown or wholewheat if you like
100 g cheddar, pasteurised, grated or sliced
1 tomato, sliced
0.5 onion, thinly sliced
2 tsp chutney
2 tsp soft margarine or butter, for the outside of the bread
black pepper, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

Step 1. Spread the chutney on two slices of bread and layer on the cheese, tomato and onion. Season with black pepper.
Step 2. Close the sandwiches and spread the outsides thinly with margarine or butter.
Step 3. Toast in a dry pan or under the grill over medium heat for 4–5 minutes a side, pressing gently.
Step 4. The sandwich is ready when the outside is well toasted and the cheese has melted right through.
Step 5. Cut in half and serve with salad.

Allergens for your selection

Contains: Cereals containing gluten
Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Food safety

Use pasteurised milk, maas and dairy products in pregnancy, and avoid unpasteurised (raw) milk and soft mould-ripened cheeses.
Cook meat, chicken, fish and eggs right through — no pink meat, no runny yolks.
Wash all fruit, vegetables and leafy greens in clean water, and wash your hands, boards and knives between raw and cooked food.
Avoid liver and liver products such as liver pâté in pregnancy because of their high vitamin A content.
Cool, chill and reheat food once only. Where power supply is unreliable, cook smaller amounts more often rather than storing cooked food.
Speak to your doctor, midwife or a registered dietitian about supplements and about any food you are unsure of.
Use hard cheese made from pasteurised milk. Soft mould-ripened cheeses are not suitable in pregnancy.
If you are making these at a braai, keep the filling chilled until it goes on the fire and toast until the cheese is fully melted.

Allergens

Contains: Cereals containing gluten
Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Sources

South African food-based dietary guidelines — National Department of Health, South Africa, reviewed 7 September 2026
Nutrition information for the public — Association for Dietetics in South Africa (ADSA), reviewed 7 September 2026
Five keys to safer food — World Health Organization, reviewed 7 September 2026
WHO recommendations on antenatal care for a positive pregnancy experience — World Health Organization, reviewed 7 September 2026