14 Feb Beef Wellington braai roll
Many people expect big slabs of meat from a braai, whole chickens on a spit or even a suckling pig. But you can also prepare braai meat in other ways. How about this luxurious braai roll?
Ingredients (for 6)
12 slices of bread (white or brown)
Butter or olive oil
A steak of your choice (approx. 300 grams)
Salt and pepper
1 tot* Dijon mustard
1 tot* wholegrain mustard
6 slices of cooked ham
240 grams Cheddar (sliced or grated)
*a ‘tot’ in South Africa is about 0.25 ml.
- Braai the steak to medium and sprinkle with salt and pepper. Let the meat rest for a while (approx. 10 minutes) before cutting it into thin strips.
- Lay out the slices of bread and spread one side with butter or olive oil (this will be the outside). Spread half of it with mustard, put a slice of ham on top, and lay the strips of steak on this. Put or sprinkle the cheese on top, then close the sandwich by putting a slice of bread on it (with the butter/oil on top).
- Don’t forget: braai sandwiches must be turned! So clamp the rolls in a grill and turn them regularly with the Flip ‘n Grate so that they brown evenly on both sides. The advantage is that a Flip ‘n Grate is height-adjustable, so you can choose the perfect heat. The cheese needs to melt slowly to ensure that the other ingredients are nice and warm. You’re ready when your buns have taken on a golden-brown crust.
- Cut the braai buns in half (straight or diagonally doesn’t matter) and serve immediately.