Bash chicken breasts and steaks with a rolling pin or meat mallet until they are about 1/2cm thick.
Add the flattened chicken breasts to a bowl and pour over enough Rooibaard Groen Trui sauces to cover all the meat. Cover the bowl with cling wrap and store in the fridge until the braai is ready.
Do the same with the flattened steaks, but using the Rooibaard original sauce.
While the meat marinades in the fridge, slice up the red onion and tomatoes, and cut and butter the rolls.
Braai the steaks and chicken, while basting with the excess sauce.
Assemble the rolls with chicken or steak, as well as the sliced onion and tomato. Add more Rooibaard sauce to the roll if you prefer it hotter, or add mayonnaise to tame the spice.
Serve with slap chips or a fresh green salad.
