Serves 4 to 6
1 Slice rolls into 1cm slices, brush with oil and place onto a hot griddle pan, until nicely crisp.
2 Heat butter in a small frying pan until bubbling, add the sugar and the onion, sauté the onion until just golden.
3 Arrange the salad greens onto the bread, top with pickled onion, pickled jalapeno and blue cheese.
4 Serve with Peppadew mild piquanté peppers.
TIP If brioche bread is not available use a French loaf instead.
Text and image: Peppadew