South African Grilled Cheese Sandwich with Tomato, Onion, and Chutney

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A beloved South African braai classic, this grilled cheese sandwich is assembled with ripe tomato, sliced onion, sharp cheddar, and sweet chutney, then slow-toasted over medium coals until the cheese melts and the bread turns golden and crisp. Smoky notes from the fire set it apart from any stovetop grilled cheese, making it a staple at weekend braais across the country.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 26 gFat
• 14 gSaturated Fat
• 42 gCarbs
• 3 gFiber
• 9 gSugar
• 23 gProtein
• 780 mgSodium
• 310 mgPotassium
• 360 mgCalcium
• 2.8 mgIron
• 9 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the sandwiches

• 8 slices white sandwich bread, crusts on
• 200 g (7 oz) mature cheddar, thinly sliced
• 100 g (3.5 oz) mozzarella, grated
• 2 ripe medium tomatoes, sliced 4 mm thick and patted dry
• 1 small red onion, very thinly sliced
• 4 tbsp Mrs Ball's-style peach or tomato chutney
• 60 g (4 tbsp) salted butter, softened
• Freshly ground black pepper, to taste

For the braai setup

• Medium-heat charcoal coals (ash-covered, no open flame)
• A clean braai grid or grill grate, lightly oiled

Directions

1. Prepare a medium-heat braai fire and let the coals burn until covered in a fine grey ash with no visible flames; aim for a cooking surface temperature around 180–200°C (350–400°F).
2. Lay out the bread slices and lightly butter one side of each slice with about 3/4 of the softened butter, spreading edge to edge.
3. Flip four slices over (unbuttered side up) and spread 1 tablespoon of chutney across each, then layer with the cheddar slices, a scattering of grated mozzarella, two to three tomato slices, and a few rings of red onion.
4. Season the fillings with a grind of black pepper, then close each sandwich with a second slice of bread, buttered side facing out.
5. Press each sandwich gently with the palm of your hand to help the layers stick, and set aside while the grill comes to temperature.
6. Wipe the braai grid with an oiled paper towel using tongs, then place the sandwiches on the grid over the cooler edges of the coals.
7. Close the lid (or tent loosely with foil) and cook for 3–4 minutes per side, flipping carefully with a spatula, until the bread is deeply golden and crisp and the cheese has fully melted.
8. Press lightly with the spatula between flips to encourage even browning, and move the sandwiches to hotter or cooler spots as needed to avoid flare-ups.
9. Transfer the finished sandwiches to a board, rest for 1 minute, then cut each diagonally with a serrated knife and serve immediately while the cheese is still molten.

Cook’s Notes

• Pattng the tomato slices dry on kitchen paper before assembling prevents a soggy sandwich that slips apart on the grill.
• If you do not have a braai, cook the sandwiches in a heavy cast-iron skillet over medium-low heat with a lid on, pressing gently with a second pan.
• Use a mix of cheeses: aged cheddar for flavour and mozzarella for that signature stretchy melt.
• A pinch of origanum (wild oregano) sprinkled on the tomato layers is a popular Western Cape variation.
• Always cook over ash-covered coals, never open flames, to avoid burning the buttered bread before the cheese melts.

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