Try these loadshedding-friendly recipe that can be made on the braai fire.
INGREDIENTS
½ cup (8 tbsp) unsalted butter, softened to room temperature
1 pack au jus gravy mix
1 tsp Worcestershire sauce
¾ tsp dried minced garlic
½ tsp onion powder
1 long/large (or 2 smaller) baguettes
½ kg deli roast beef (ask for rare, since it’s getting cooked)
1 pack pre-sliced (12 slices total) cheese
INSTRUCTIONS
Get the fire started.
Combine the softened butter, 1 tablespoon of the au jus gravy mix, Worcestershire sauce, dried minced garlic and onion powder in a bowl. Stir until ingredients are completely combined and set aside.
Cut the baguette into equal parts in length. Next, make an odd number of thin slices into each piece of the baguette, cutting only about ¾ of the way through. It’s important there is an odd number of slices so each sandwich has 2 slices of bread.
Separate the butter mixture into two equal parts. Using a butter knife, spread a small amount of the mixture inside each slice of bread.
Slice the individual pieces of cheese in half and place 1 piece, along with 1 piece of roast beef, in-between every two “slices” of bread.
Take the other half of the butter mixture and brush it along the tops and sides of each of the sandwiches with a pastry brush.
Wrap each baguette section completely in foil.
Place in the fire for 6-9 minutes (turning frequently).
While the sandwiches are cooking, prepare the au jus. Take the remaining au jus mixture and place in a small saucepan over medium heat. Add 2 cups of cold water and whisk. Bring to a boil and then reduce the heat to a simmer to allow it to thicken slightly.
Remove foil packs and open carefully to let the steam escape. Pull apart the sandwiches and enjoy with the au jus sauce.
