Pull Apart Bread with Chili Mayo and Cheddar Sambal

4 persons | Pizza and bread | Vegetarian | Aperitif, Side dish, Appetizer

Prep time

This recipe is made in collaboration with ERU

• Light a medium amount of charcoal and heat your Kamado to 200-220 °C. For this recipe you are working with direct heat. Then place the grate in the Kamado.

Cook time

• Cut the sourdough bread in a crosshatch pattern without cutting all the way through the bottom crust, so the bread stays intact at the base.
   
• Mix the mayonnaise with the chili sauce into a smooth chili mayo and generously spread the mixture between the cuts.
   
• Press strips of ERU Cheddar Sambal cheese deep between the cuts of the bread.
   
• Sprinkle the bread with Eldurapi Provencal Herbs no. 12 and distribute the sliced spring onion over the bread.
   
• Loosely wrap the bread in aluminium foil and place it on the hot cast iron grate of the Kamado.
   
• Grill the bread for 10-12 minutes with the lid closed until the cheese is fully melted.
   
• Remove the foil, place the bread directly on the grate and grill for another 2-3 minutes for a crispy crust.
   
• Remove from the Kamado, garnish with extra spring onion and serve immediately as pull apart bread.