This triple-decker braaibroodjie from Beer Country’s Beer Food Fire by Karl Tessendorf and Greg Gilowey, R290, Penguin Random House has three times the ridiculously tasty fun.
300g rump steak
sea salt and freshly ground black pepper
glug oil, for drizzling
4 slices brinjal
8 rashers streaky bacon
6 slices good-quality white bread, buttered on both sides
4 thin slices red onion
8 slices mature Cheddar
8 slices tomato
1 ripe avocado, sliced
1. Season the rump with salt and freshly ground pepper and drizzle with a little oil. Brush the brinjal with oil and season both sides.
2. Braai the steak to medium-rare — 2–3 minutes a side on a hot fire — then set aside to rest for a few minutes before slicing. Braai the bacon and brinjals then set aside. Toast two slices of bread for the centre of the broodjie. Fry the eggs and remember to cook the yolks until just firm.
3. To assemble, start with two slices of buttered bread on a board. Divide the ingredients and layer in the following order: onion, cheese, tomato, salt and pepper, steak slices, toasted bread slice, brinjal and bacon.
4. Top each sandwich with a remaining slice of buttered bread. (Feel free to add your favourite chilli sauce, we always do.) Tie the broodjie using string and wrap as you would a parcel, flipping it over and fastening securely.
5. Toast slowly over medium heat coals until the cheese melts and the bread is toasted golden brown. Remove the broodjie from the heat and snip off the string.
6. Gently lift the slice of bread off the bacon side and add the avocado and eggs. Season with salt and pepper then close it up again and serve.
BEER PAIRING Craft Lager — lots of layers and lots of flavours on this super-sized sandwich. Keep it balanced, clean and simple with a lager to cut the layers and cleanse the palate.