- Cheese? Check
- Grilled? Check
- Sourdough? Check
- Taste great? Check check check
Cheese Grills. The world may just go nuts when these hit the taste buds. We had a lot of fun making these Grills, and they look amazing with windows that display the asparagus filling. The texture is somewhere between a croissant and a danish pastry. And all made with healthy sourdough.
We've got a double play going on with that name. The flavor is grilled cheese, while the shape is reminiscent of the front end of a 1950's Buick Eight.
I'm pumped to offer this recipe to you. Check it out over the next few steps.
Step 1: Preparing the Baking Tin
I have this neat baking tray that has 8 lovely little rectangle recesses...fantastic for this recipe, but you can use whatever tin you have on hand. The dimensions of each recess were 9 1/2 cm (95 mm) long, 6 cm (60 mm) wide and 3 1/2 cm (35 mm) tall.
Once you have your tins sorted it is time to grease them up with a little melted butter.
Step 2: Ingredients
You will need:
- Sourdough starter - for the right quantity for this recipe follow Pro Tip 2 - Sourdough Starter
- 40 grams butter
- 1 cup grated cheese
- 1 tablespoon tomato relish
- 1/4 teaspoon baking soda
- 2 teaspoons apple cider vinegar
- Enough small pieces of cooked asparagus to put three on top of each loaf.
Step 3: Adding and Mixing
In a clean bowl add the sourdough starter, relish and cheese. Give it a good mix then it's on to the next step.
Step 4: Butter
To the melted butter add the baking soda and mix it around, then add this to the bread mixture and stir it through.
Step 5: Apple Cider Vinegar
Now add the last ingredient, the apple cider vinegar. Once you have added it to the bread mixture stir until combined.
Step 6: Filling the Tins
Half-fill the tins with mixture. Once all of the bread mixture is in the tins it is time to add the asparagus pieces. I added three bits of asparagus on top of each, pushing them down a little.
Step 7: Baking and Enjoying
Bake in a 200 degrees C (392 F) oven for 25 minutes or until golden brown.
These are seriously good. They've got a fantastic crunch and texture. Make enough to enjoy, then freeze the remainder. Eat on their own either hot or cold, and try them as an excellent complement to soup.