Toasties | Charkii

Below are the best selections for toasties on the braai

Ingredients:

Makes

4 sandwiches

Ingredients

8 slices thick white bread or sourdough
250 g mature cheddar cheese, grated or sliced
2 medium tomatoes, thinly sliced
1 medium onion, thinly sliced
80 g butter, softened
2 tbsp chutney (Mrs Ball’s style works beautifully)
Salt, to taste
Freshly cracked black pepper
Optional: pinch of dried oregano or braai spice

Method

1. Prep the Bread

Butter one side of every slice generously.

Spread a thin layer of chutney on the inside of the bread for that classic South African flavour.

2. Build the Toastie

Layer in this order:

Cheese
Tomato slices
Onion slices
Salt & black pepper
Extra cheese on top

Close with the second slice, buttered side facing outward.

3. Braai the Toasties

Cook over medium coals, not blazing heat.

Place the sandwiches in a braai grid and toast slowly for:

3–5 minutes per side

Cook until:

Golden brown
Crispy outside
Cheese fully melted
Slight smoky char appears

Turn often to prevent burning.

Charkii Braai Tip

For extra flavour:

Add thin slices of boerewors
Add jalapeños for heat
Mix cheddar and gouda together
Sprinkle a little smoked paprika inside

Serving Suggestions

Serve hot with:

Boerewors
Tomato sauce
Chakalaka
Creamy garlic sauce
Ice-cold ginger beer or cream soda

Braai Master Tips

Medium heat gives the best crunch without burning.
Use mature cheddar for strong flavour.
Let the tomato drain slightly before adding to avoid soggy bread.

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Ingredients:

A smoky, cheesy toasted steak sandwich made for the braai — crispy bread, juicy steak, melted cheese, caramelised onions, and a touch of braai flavour. Perfect for a Charkii charcoal fire.

Serves

4 toasted sandwiches

Ingredients

Steak Filling

500 g rump steak or sirloin
1 tbsp olive oil
1 tsp smoked paprika
1 tsp coarse black pepper
1 tsp garlic powder
½ tsp onion powder
1 tsp salt
½ tsp chilli flakes (optional)
1 tsp Worcestershire sauce

Caramelised Onion

1 large onion, thinly sliced
1 tbsp butter
1 tsp brown sugar

Cheese & Bread

8 slices thick white bread or sourdough
200–250 g cheddar or gouda, grated or sliced
2 tbsp butter (for toasting)
2 tbsp mayonnaise (optional — makes the toast extra crispy)

Charkii Braai Sauce (Optional but recommended)

2 tbsp creamy garlic sauce
1 tbsp braai relish or chutney
1 tsp peri-peri sauce

Method

1. Prepare the steak

Mix steak with olive oil, paprika, pepper, garlic powder, onion powder, salt, chilli flakes, and Worcestershire sauce.

Leave for 15–20 minutes while the fire settles.

2. Caramelise onions

In a pan over the braai or stovetop:

Melt butter
Add onion and brown sugar
Cook 10–15 minutes until soft, golden, and sweet

3. Braai the steak

Cook steak strips over hot coals or on a flat braai plate for about 2–3 minutes per side.

You want:

smoky edges
juicy middle
slight char

Rest for 2 minutes and slice thin if needed.

4. Build the sandwich

Butter the outside of each slice (or spread a thin layer of mayo).

Inside layer:

Cheese
Steak
Caramelised onions
Extra cheese
Small spoon of Charkii sauce

Top with bread.

5. Toast on the braai

Place the sandwich in a grill over medium heat.

Toast for 3–4 minutes per side until:

bread is golden and crispy
cheese melts completely
steak stays juicy

Avoid very high heat or the bread burns before the cheese melts.

Charkii Braai Serving Idea

Serve with:

hot chips
spicy braai relish
creamy garlic sauce
pickled jalapeños

Pro Tips

Cut thin steak strips so they stay tender in the sandwich.
Mix cheddar + gouda for extra melt and flavour.
Add sliced jalapeños for a spicy South African braai twist.
Toast over medium coals, not flames.

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Ingredients:

Perfect for the fire, crispy on the outside and loaded with spicy mince and melted cheese inside.

Makes 4 Toasted Sandwiches

Chilli Mince Filling

500g beef mince
1 small onion, finely chopped
2 cloves garlic, minced
1 red chilli, finely chopped
1 tsp smoked paprika
1 tsp cumin
1 tsp coriander powder
1 tbsp tomato paste
2 tbsp tomato sauce
1 tsp Worcestershire sauce
Salt & black pepper to taste
1 tbsp cooking oil

Sandwiches

8 slices thick white bread or sourdough
2 cups grated cheddar cheese
1 sliced tomato
Butter (softened)
Optional: sliced jalapeños or chutney

Method

1. Make the Chilli Mince

Heat a cast-iron pan over the braai.

Add oil and fry onion until soft.
Add garlic and chilli.
Add mince and cook until browned.
Stir in paprika, cumin, coriander, tomato paste, tomato sauce and Worcestershire sauce.
Simmer for 10–15 minutes until thick and rich.
Season well.

2. Build the Toasties

Butter one side of each bread slice.

Layer:

Cheese
Chilli mince
Tomato slices
Extra cheese

Top with another slice of bread, buttered side facing outward.

3. Braai the Sandwiches

Place sandwiches in a braai grid over medium coals.

Toast for about 3–4 minutes per side.
Turn often so they do not burn.
Cook until golden brown and the cheese is melted.

Charkii Braai Tips

Add a spoon of Mrs Ball’s chutney for a sweeter traditional South African flavour.
Mix mozzarella with cheddar for extra cheese pull.
Use sourdough for a crunchier finish.
Keep the coals medium-hot — high heat burns the bread before the cheese melts.

Serving Ideas

Serve with:

Chilli fries
Garlic dip
Pickled onions
Fresh coleslaw
Ice-cold ginger beer or cream soda

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Ingredients:

Traditional Roosterkoek cooked over hot coals until smoky, crisp outside, and soft inside — perfect with braaivleis, boerewors, garlic butter, or syrup and jam.

(Makes 10–12)

Dough

1 kg cake flour
10 g instant dry yeast
2 tsp salt
3 tbsp sugar
60 g butter, melted
500–600 ml lukewarm water
250 ml lukewarm milk

Optional Extras

1 tsp garlic powder
1 tsp dried rosemary
100 g grated cheddar
Sesame seeds for topping

Mixing the Dough

Step 1

In a large bowl combine:

Flour
Yeast
Salt
Sugar

Mix well.

Step 2

Add:

Melted butter
Lukewarm milk
Water gradually

Mix until a soft dough forms.

Kneading & Rising

Step 3

Knead for 8–10 minutes until smooth and elastic.

The dough should be:

Soft
Slightly tacky
Not sticky

Step 4

Place into an oiled bowl and cover.

Let rise for 1 hour or until doubled in size.

Shaping the Roosterkoek

Step 5

Punch down the dough.

Divide into:

10–12 equal balls

Flatten slightly into thick discs.

Step 6

Place on a floured tray and rest for another 20–30 minutes.

Braai Cooking Method

Step 7

Prepare a medium coal fire:

Not too hot
Avoid flames

Roosterkoek cooks best over steady heat.

Step 8

Place directly on the grid.

Cook:

8–10 minutes per side

Turn regularly to prevent burning.

They are ready when:

Golden brown
Hollow sounding when tapped
Cooked through in the middle

Charkii Braai Garlic Butter

Ingredients

125 g butter
3 garlic cloves, crushed
1 tbsp parsley
Pinch salt

Mix together and brush over hot roosterkoek immediately after braaiing.

Serving Ideas

Serve with:

Boerewors
Steak
Lamb chops
Garlic butter
Apricot jam
Cheese & tomato
Pulled brisket

Charkii Braai Pro Tips

Use hardwood coals for authentic smoky flavour.
Do not cook over flames.
Brush with butter while hot.
Add cheddar and jalapeños for a modern twist.
Roosterkoek freezes well after baking.

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Ingredients:

A smoky braai-style steak sandwich loaded with creamy peppered mushrooms, melted cheese, and toasted over the fire until golden and crispy.

Makes 4 Sandwiches

For the Steak

500g rump steak or sirloin
1 tbsp olive oil
1 tsp coarse salt
1 tsp cracked black pepper
1 tsp smoked paprika
1 tsp garlic powder

For the Peppered Mushroom Sauce

250g brown mushrooms, sliced
2 tbsp butter
2 garlic cloves, minced
1 tsp cracked black pepper
1/2 tsp thyme
1/4 cup fresh cream
1 tbsp Worcestershire sauce
Pinch of salt

For the Sandwich

8 slices thick white bread or sourdough
2 cups grated cheddar or gouda
1 red onion, thinly sliced
Butter for spreading

Method

1. Braai the Steak

Season the steak with olive oil, salt, pepper, paprika, and garlic powder.

Braai over hot Charkii coals for:

Medium-rare: 3–4 minutes per side
Medium: 4–5 minutes per side

Rest for 5 minutes, then slice thinly.

2. Make the Peppered Mushrooms

Place a cast-iron pan on the braai.

Melt butter and fry mushrooms until browned. Add garlic, thyme, black pepper, Worcestershire sauce, and cream.

Simmer for 3–4 minutes until thick and glossy.

3. Assemble the Sandwiches

Layer:

Cheese
Sliced steak
Peppered mushrooms
Red onion
Extra cheese

Top with bread.

Toast on the Braai

Place sandwiches in a braai grid over medium coals.

Toast for about:

3–4 minutes per side

Cook until:

Bread is crispy and golden
Cheese is melted
Filling is hot and smoky

Charkii Braai Tips

Add a small chunk of oak or hickory wood for extra smoky flavour.
Use mature cheddar for a richer South African taste.
A dash of peri-peri sauce inside the sandwich gives great heat.
Serve with:
- Chakalaka
- Garlic fries
- Braai potato salad

Serving Idea

Slice diagonally and serve hot straight off the fire with an ice-cold ginger beer or cream soda.

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Ingredients:

Soft inside, smoky outside, and packed with garlic butter flavour — this Garlic & Herb Roosterkoek is perfect alongside steak, boerewors, lamb chops, or slow braaied chicken on your Charkii Braai.

Ingredients

Dough

4 cups cake flour
1 packet (10 g) instant yeast
1 tsp salt
1 tbsp sugar
2 tbsp olive oil or melted butter
1½ cups lukewarm water
2 tbsp chopped fresh parsley
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme

Garlic Herb Butter

100 g butter, softened
4 cloves garlic, finely minced
1 tbsp parsley, chopped
1 tsp mixed dried herbs
Pinch of salt
Cracked black pepper

Method

1. Make the Dough

In a large bowl, combine the flour, yeast, salt, and sugar.
Add herbs, oil, and lukewarm water gradually.
Mix into a soft dough.
Knead for 8–10 minutes until smooth and elastic.
Cover and let rise for 1 hour until doubled in size.

2. Shape the Roosterkoek

Punch down the dough.
Divide into 8 equal portions.
Shape into thick rounds.
Place on a floured tray, cover lightly, and rest for 20 minutes.

3. Braai on the Charkii

Prepare medium coals — not too hot.
Place roosterkoek on the grid over moderate heat.
Braai for about 8–10 minutes per side.
Turn regularly to avoid burning while cooking through.
They should sound hollow when tapped.

4. Garlic Butter Finish

Mix all garlic butter ingredients together.
Brush generously over the hot roosterkoek straight off the braai.
Serve warm while crispy outside and fluffy inside.

Charkii Braai Serving Ideas

Serve with:

Boerewors
Pap and tomato smoor
Flame-grilled steak with pepper sauce
Braaied lamb chops
Creamy garlic sauce or chakalaka

Braai Tips

Keep the coals medium to prevent burnt outsides with raw centres.
Add a small rosemary branch to the coals for extra aroma.
For cheesy roosterkoek, add grated cheddar into the dough before rising.
Best served fresh off the fire with extra garlic butter.

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Ingredients:

Golden, smoky, and filled with melted cheese — this traditional South African Braaibroodjie is perfect alongside boerewors or steak.

Makes 8

Ingredients

Dough

4 cups cake flour
2 tsp salt
2 tbsp sugar
10 g instant dry yeast
2 tbsp butter, melted
1½ cups lukewarm water
1 cup grated mature cheddar cheese
½ cup grated gouda cheese
Extra flour for dusting

Garlic Butter Glaze

3 tbsp butter, melted
1 garlic clove, crushed
1 tsp chopped parsley

Method

1. Make the Dough

In a large bowl:

Combine flour, salt, sugar, and yeast.
Add melted butter and lukewarm water.
Mix into a soft dough.

Knead for about 8–10 minutes until smooth and elastic.

Mixing & Kneading

2. Add the Cheese

Fold the cheddar and gouda into the dough.
Knead lightly until evenly distributed.

Place dough into an oiled bowl, cover, and let rise for 1 hour or until doubled in size.

3. Shape the Braaibroodjie

Punch down the dough.
Divide into 8 equal balls.
Flatten slightly into thick discs.

Place on a floured tray, cover loosely, and rest for another 20 minutes.

4. Braai the Braaibroodjie

Cook over medium coals — not direct high heat.

Place braaibroodjie on the grid.
Braai for 8–10 minutes per side.
Turn regularly until golden brown and cooked through.

Brush with garlic butter during the last few minutes.

You’ll know they’re ready when:

The outside is crisp and smoky
The inside sounds hollow when tapped
Cheese is melted through the bread

Serving Ideas

Serve hot with:

Boerewors
Garlic butter steak
Tomato smoor
Chakalaka
Braaied mushrooms

Split open and add:

Butter
Biltong
Caramelised onions
Smoked brisket slices

Charkii Braai Tips

Use mature cheddar for stronger flavour.
Add chopped jalapeños for a spicy version.
Avoid very hot flames — braaibroodjies cooks best over medium coals.
For extra smokiness, add a small chunk of hardwood or fruit wood to the fire.

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Ingredients:

Golden, smoky roosterkoek stuffed with melted cheese and spicy jalapeños — perfect alongside a proper South African braai.

Makes 8

Ingredients

Dough

4 cups cake flour
1 sachet (10 g) instant yeast
1 tsp salt
2 tbsp sugar
2 tbsp butter, melted
1½ cups lukewarm water
½ cup lukewarm milk

Filling

1½ cups grated mature cheddar
2–3 jalapeños, finely sliced
2 tbsp chopped spring onion
1 tsp garlic powder
1 tsp smoked paprika
Extra cheese for topping (optional)

For Braaiing

Butter for brushing
Flour for dusting

Method

1. Make the Dough

Mix the flour, yeast, salt, and sugar in a large bowl.

Add melted butter, lukewarm water, and milk. Mix until a soft dough forms.

Knead for 8–10 minutes until smooth and elastic.

2. Let It Rise

Place the dough in a lightly oiled bowl, cover, and let rise for about 1 hour until doubled in size.

3. Stuff the Braaibroodjie

Punch the dough down and divide into 8 equal portions.

Flatten each piece slightly and fill with cheddar, jalapeños, spring onion, garlic powder, and paprika.

Seal the dough around the filling and shape into round buns.

Let rest for another 20 minutes.

4. Braai Over Medium Coals

Place over medium coals on a clean grid.

Cook slowly for 12–15 minutes, turning regularly until:

Golden brown
Slightly smoky
Cheese is melted inside
Dough is fully cooked

Brush with melted butter while cooking for extra flavour

Serving Ideas

Serve with:

Boerewors
Braaied steak
Smoky tomato smoor
Garlic butter
Chakalaka
Creamy cheese sauce

Charkii Braai Tips

Use medium coals — high heat burns the outside before the inside cooks.
Add a small block of cheddar in the center for a molten cheese middle.
Pickled jalapeños give extra tang and heat.
Keep the grid slightly elevated for even cooking.

Enjoy with an ice-cold drink around the fire, just like a proper South African braai should be.

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Ingredients:

A soft, slightly sweet South African roosterkoek with warm cinnamon flavour, crispy braai marks, and a buttery sugar coating. Perfect for breakfast braais, dessert platters, or alongside coffee after a Charkii Braai.

Ingredients

Dough

4 cups cake flour
2 tbsp sugar
1 tsp salt
10 g instant yeast
2 tsp ground cinnamon
2 tbsp melted butter
1½ cups lukewarm milk
1 egg

Cinnamon Butter Filling

4 tbsp soft butter
3 tbsp brown sugar
2 tsp cinnamon

Cinnamon Sugar Coating

¼ cup sugar
1 tsp cinnamon
Melted butter for brushing

Method

1. Make the Dough

In a large bowl combine:

Flour
Sugar
Salt
Yeast
Cinnamon

Add:

Warm milk
Egg
Melted butter

Mix into a soft dough and knead for 8–10 minutes until smooth and elastic.

2. First Rise

Place dough in a lightly greased bowl, cover, and let rise for 1 hour until doubled in size.

3. Shape the Roosterkoek

Divide dough into 8–10 balls.

Flatten each slightly and spread a little cinnamon butter filling inside. Fold and seal gently, then shape into rounds.

Let rest for another 20 minutes.

4. Braai the Roosterkoek

Cook over medium coals on a braai grid for about:

6–8 minutes per side

Turn regularly until:

Golden brown
Slightly crisp outside
Soft and fluffy inside

Avoid very hot flames so the sugar doesn’t burn.

5. Finish

Brush hot roosterkoek with melted butter.

Mix cinnamon and sugar together and sprinkle generously over the warm bread.

Serve immediately.

Serving Ideas

Serve with:

Honey butter
Cream cheese icing
Apricot jam
Caramel sauce
Fresh whipped cream
Strong South African coffee

Charkii Braai Tip

For extra flavour:

Add chopped pecans or raisins to the dough
Drizzle with condensed milk before serving
Smoke lightly with rooikrans or kameeldoring wood for authentic braai flavour

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