For about 4 people


This sturdy sandwich is ideal for a relaxed Sunday afternoon lunch or as a starter for an extensive dinner where you want to serve your guests something different than a slice of baguette with herb butter. Or keep it simple and do as I do, and prepare this sandwich for yourself not to share, at least you can go in all directions with it. At first glance, this recipe seems like a lot of effort for a sandwich, but believe me it is absolutely worth it, and in the end the work really isn't that bad. It is a fairly simple and quick recipe to prepare. Good luck with it and enjoy your meal.



  • Bread of your choice
  • Sliced ​​jalapenos on sour (baktat)
  • 1 red bell pepper
  • 1 onion
  • 1 garlic clove
  • 1/4 bunch parsley
  • Grated cheese
  • Ham
  • Olive oil
  • Butter
  • Salt



  • BBQ with indirect heating option and lid, oven is of course also possible
  • Heat deflector shield when using a kamado
  • Grill grate or pizza stone
  • Cutting board
  • Knife
  • Clearing trays
  • Pan or cast-iron skillet





  • Choose a bread that you can cut well, a robust bread or tapas break bread are preferred. A Turkish flat bread, for example, also works great.
  • Cut the onions into half rings, fry the onion rings to a nice golden brown in a pan with butter over a high heat. If you are feeling adventurous or if you are already completely skilled with your barbecue, you can of course fry your onions on a cast iron skillet on the barbecue for the total experience.
  • Please note, for both options you must first let the pan get really hot, then add the butter and immediately add the onions. Keep moving and don't let the onions burn.


  • Finely chop the parsley and garlic with a kitchen knife, mix with some salt to taste and a nice olive oil in a bowl. I myself use a Spanish hojiblanca for this.
  • Heat the barbecue or oven to 200 degrees. Make sure the dome is well preheated when using a kamado.
  • Meanwhile, cut the red bell pepper into fine strips, the finer the bell pepper, the faster it cooks. If you like raw bell peppers, you can cut them a bit larger.
  • Cut the bread as desired, but not all the way through. Make sure that the bottom of the bread does not get cut. This way it stays together nicely and not all the filling will fall out of the bread.
  • Tear or cut the ham into strips and insert between the slices of the bread as needed.
  • Divide the onion rings, and the bell pepper also between and over the bread.
  • Divide the grated cheese between and over the bread, as needed. But in principle, the more cheese the better.
  • Finally, the parsley oil is sprinkled over the bread, this can be done by dripping it with a spoon. Make sure you take the garnish from the oil well.


  • If the BBQ or oven is well preheated, bake the bread indirectly until all the cheese has melted nicely and the crust is nice and crispy. This can be done using a pre heated pizza stone.
  • If you use a ready-made bread from a baker, this will take about 10 minutes. You can of course also make the recipe with a bake-off bread, but make sure that the baking time is longer than stated on the packaging of the bread.


  • Serve the bread on an intact board with a knife to cut the pieces.

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