Preheat your grill or braai. Aim for medium heat. If you’re using charcoal, let the coals settle until covered with a faint gray ash. Lightly oil the grill grate to prevent sticking.

Prep the bread. Spread a thin layer of softened butter on one side of each slice. The buttered side will face outward, touching the grill for maximum crispness.

Season the labneh. In a small bowl, stir the labneh with lemon zest, a small pinch of salt, and a few grinds of black pepper. Taste and adjust. You want it creamy, bright, and lightly seasoned.

Build the sandwiches. Flip the bread so the unbuttered side faces up. Spread a generous layer of labneh on four slices. Arrange fig slices over the labneh, slightly overlapping so every bite gets fruit.

Drizzle and pepper. Drizzle the figs with honey. Add a light sprinkle of black pepper and a touch more flaky salt if you like that sweet-savory edge.

Close and press. Top each with a second slice of bread, buttered side facing out. Press gently to help everything stick together.

Grill the braaibroodjies. Place the sandwiches on the grill. Cook for 2–4 minutes per side, turning once, until the bread is deeply golden and crisp. Move them to a cooler spot if they brown too fast before warming through.

Rest and slice. Let the sandwiches sit for 1 minute off the heat to set. Slice in halves or quarters. Finish with a light drizzle of honey and an extra pinch of flaky salt if desired.

Serve warm. These are best hot from the grill, when the labneh is soft and the figs are warm and jammy.