Bourdain Braaibroodjie with Chef Ollie

Jack Black Ambassador, Chef Ollie Swart is back with the next in his braai series. This time he's making an incredible braaibroodjie, inspired by world-famous chef, Anthony Bourdain and made with our Jack Black Skeleton Coast IPA. This is a super fun one and you can check out the reel over on our Insta. Grab that Jack Black beer and let's go...

Braai Requirements:

Jack Black Skeleton Coast Beer

Wood

Big Braai Grid that can close

Braaibroodjie Ingredients:

One big focaccia bread

20 Slices of provolone Cheese

200g Pecorino cheese

2 Large red onions, thinly sliced

3 Tomatoes, thinly sliced

Extra virgin olive oil

Butter, enough to spread over outsides of foccacia

Roasted garlic aioli or mayonnaise

Dijon mustard

Salt and pepper

Instructions:

Prepare the Braai, light a big fire

Get yourself a Jack Black Beer

Prepare the Braaibroodjies...

Cut foccacia horizontally in half. Spread both cut sides with the aioli or mayo. Then spread another layer of Dijon over the aioli/mayo layer. Grate pecorino cheese over bottom and top layer. In the bottom layer add sliced tomato and a good amount of salt and pepper. Top with provolone cheese and red onion and a drizzle of olive oil. Place the top layer of bread on now. Butter the outside of the foccacia on both sides. The butter will give the braaibroodjie a lovely golden colour. 

"Braaing" the Braaibroodjie:

Add the braaibroodjie in a grid that can close.

Braai over mild coals, regularly turning the grid until both sides of the toasty is golden brown and the cheese melted. Be mindful as it only takes two sips of beer to burn your toasties.

Serve immediately when warm!