Go Back

Fig and Feta Braaibroodjie - A Sweet-Savory Grilled Sandwich

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Thick-sliced bread (sourdough or country loaf works best)
  • Fresh figs (or good-quality fig jam if fresh figs aren’t available)
  • Feta cheese, crumbled
  • Butter, softened
  • Olive oil (optional, for brushing)
  • Fresh thyme or rosemary (thyme is ideal)
  • Honey or balsamic glaze (optional, for drizzling)
  • Red onion, very thinly sliced (optional)
  • Black pepper
  • Chili flakes (optional, for heat)
  • Lemon zest (optional, brightens the feta)
  • Pinch of salt (use lightly—feta is salty)

Method
 

  1. Preheat your grill or pan: Get your braai to medium heat. If you’re using a pan or sandwich press, medium-low works best to prevent burning before the cheese softens.
  2. Prep the bread: Spread a thin, even layer of softened butter on one side of each slice. This is your exterior for crisp, golden browning.
  3. Season the feta: In a small bowl, toss the crumbled feta with a little black pepper, a pinch of chili flakes, and a touch of lemon zest if using. You can add a teaspoon of olive oil to help it spread.
  4. Assemble the filling: Lay the unbuttered side of half the bread slices facing up. Spread a thin layer of fig jam, or arrange sliced fresh figs in a single layer. Sprinkle the seasoned feta over the figs.
  5. Add aromatics: Scatter fresh thyme leaves over the feta. If using red onion, add a few ultra-thin slices for gentle bite and sweetness.
  6. Close the sandwiches: Top with the remaining bread slices, buttered side facing out.
  7. Grill low and slow: Place the sandwiches on the grill or in your pan. Cook 3–5 minutes per side, pressing gently, until the bread is golden and the feta is warm and slightly softened. Move them to a cooler part of the grill if they brown too quickly.
  8. Finish with a drizzle: Once off the heat, add a light drizzle of honey or balsamic glaze for shine and extra depth. A final crack of black pepper is excellent here.
  9. Rest and slice: Let the sandwiches sit for 1 minute so the filling settles. Slice in halves or quarters and serve hot.