In Home Chefs Club, Recipes


  • Two large slices of thick bread; either white milk loaf or a good sourdough will work well 
  • Butter
  • Roasted peppers
  • Caramelised red onions
  • Rocket
  • Soft mozzarella or white gouda
  • Fine salt
  • Coarse black pepper
  • Sliced Italian salami, best quality

For the caramelised red onions

  • 2 large red onions, sliced (400g)
  • 80g white sugar
  • 20ml white vinegar
  • 20ml extra virgin olive oil
  • Thyme, to taste


  • Place all ingredients in a saucepan. Cook slowly until onion is well cooked and all the moisture is out 
  • Taste and adjust seasoning

For the roasted peppers

  • 2 large peppers – I use red and yellow
  • Olive oil
  • 1 garlic clove, chopped
  • Chopped Italian parsley
  • Fine salt
  • Coarse black pepper


  • Rub the peppers with olive oil and roast in a hot oven until golden brown all over
  • Place in a glass bowl and cover with plastic wrap. Leave to cool
  • Remove the skin and seeds
  • Slice peppers into 2cm strips
  • Add the garlic and Italian parsley, seasoning and splash of olive oil
  • To assemble – butter bread generously on one side only.  Start with the onion, then salami, peppers and cheese slices.  Ensure you add a generous amount of cheese and salami
  • Coat a pan or flat toaster with cooking spray to prevent bread from sticking
  • Buttered side outside, grill until super brown and crisp and the cheese is completely melted
  • When ready to remove, open and add a generous amount of rocket
  • Enjoy with gherkins and crisps


  • When grilling the perfect toasty, butter is the secret. The more the better.  It gives it that perfect crust and amazing buttery taste
  • When you make roasted peppers, covering them until cool steams them and releases all the moisture, locks in all the flavour and also makes it peel easier

Chef Juan Neethling is the Executive Chef at Southern Sun Waterfront in Cape Town’s bustling foreshore. In 2018 he was awarded the Unilever Food Solutions Senior Chef of the year. From trainee chef at the Lord Charles Hotel in Somerset West to over 20 years working in various hotels, fine dining restaurants and wine farms, Juan combines his love for cooking at home with his 5-star expertise in creating easy and accessible recipes anyone can try.

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