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Chicken Mayo Braaibroodjie - A Toasted South African Favorite

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 slices of white or brown sandwich bread (thick-cut works best)
  • 2 cups cooked chicken, shredded or finely chopped
  • 1/2 cup mayonnaise (add more if you like it creamier)
  • 1 teaspoon Dijon or mild mustard
  • 1 tablespoon lemon juice
  • 1 small red onion, very finely diced (or 2 spring onions)
  • 1 small celery stalk, finely diced (optional, for crunch)
  • 1/4 cup grated cheddar or gouda (plus extra for layering)
  • 8–10 slices of tomato (optional but classic)
  • 2 tablespoons butter, softened (for spreading on the outsides)
  • Salt and black pepper, to taste
  • Pinch of paprika or chilli flakes (optional)
  • Chopped parsley or chives, for freshness (optional)

Method
 

  1. Get the braai ready: You want medium, steady coals. Not raging flames, not dying embers. If using a grill pan or sandwich press, preheat to medium.
  2. Mix the filling: In a bowl, combine chicken, mayonnaise, mustard, lemon juice, onion, celery, grated cheese, and herbs if using. Season with salt, pepper, and a pinch of paprika or chilli flakes.
  3. Taste and adjust: Add more mayo for creaminess or lemon for brightness. The mixture should hold together but not feel dry.
  4. Assemble the sandwiches: Lay out the bread slices. Spread a thin layer of butter on one side of each slice. The buttered side will face out for toasting.
  5. Layer the filling: Flip four slices so the unbuttered side faces up. Add a thin layer of grated cheese, then a generous scoop of chicken mayo. Add tomato slices if using, and finish with a bit more cheese. Top with the remaining bread, buttered side facing out.
  6. Use a braai grid or basket: Place the sandwiches in a hinged braai grid to keep them together and make flipping easier. If you don’t have one, a flat grill and gentle flipping with a spatula will do.
  7. Braai low and slow: Toast over medium coals for 3–5 minutes per side, until the bread is golden and crisp and the cheese is melted. Keep the grid slightly raised to avoid burning.
  8. Rest briefly, then slice: Let the sandwiches sit for 1–2 minutes so the filling settles. Slice in halves or quarters.
  9. Serve hot: Best enjoyed immediately, with extra lemon wedges, pickles, or a simple green salad.