Method

Get all the prep-braai/cooking work out the way first. Season the rump with BBQ spice rub and olive oil. Brush the brinjal with olive oil and season both sides.

Braai the steak to medium-rare, 2 – 3 minutes a side on a hot fire, set aside to rest for a few minutes and then slice. Braai the bacon and brinjals as well, set aside. Fry the eggs in a saucepan either on the fire, or inside on the stove. Toast the two unbuttered slices of the bread for use in the centre of the sandwich.

Assembly

Start with 2 slices of buttered bread on a board. Layer in the following order – bacon slices, two eggs per sandwich, steak slices, brinjals, toasted bread slice in the centre, fresh tomato, cheese and onion. Top each sandwich with a remaining slice of buttered bread.

Feel free to add your favourite chilli sauce…we always do. Season the tomato and egg layers with cracked salt and pepper. Then, using kitchen twine, wrap the sandwich as you would a parcel, flipping over and fastening securely.

Toast slowly over a medium-heat fire until the cheese melts and the bread is toasted golden brown.

Beer Pairing

This is a lot of goodness, so you will need a lot of beer. Our recommendation: 4 x Devil’s Peak Golden Ales – 2 for each fella.