Cheese Grills With Asparagus Filling

• 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.

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.

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.

In a clean bowl add the sourdough starter, relish and cheese. Give it a good mix then it's on to the next step.

To the melted butter add the baking soda and mix it around, then add this to the bread mixture and stir it through.

Now add the last ingredient, the apple cider vinegar. Once you have added it to the bread mixture stir until combined.

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.

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.