Pull-apart bread
Recipe
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20 minutes
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35 minutes
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55 minutes
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4-6 persons
Invited your family or friends over for dinner or drinks? If so, be sure to put the ingredients for this delicious pull-apart bread from the Big Green Egg on your shopping list. The recipe is simple and the bread tastes great! To make this pull-apart bread, we use a high-quality, ready-made round loaf. A round loaf is ideal because it fits neatly in the skillet that you can place on the grill of your kamado. This means you don’t have to worry about any melted cheese dripping off. After slicing the bread, fill it with the herb butter, anchovy fillets, chorizo sausage, mozzarella, Parmesan cheese, rosemary and thyme. The herb butter? You make it yourself. You’ll have enough to fill two loaves of bread. Keep the leftover butter in the fridge or in the freezer to make more of this delicious bread later.
INGREDIENTS
Bread
- 1 round farmhouse bread of approx. 600 g
- 5 anchovy fillets
- 24 slices of chorizo sausage
- 100 g grated mozzarella
- 50 g grated Parmesan cheese
- 2 sprigs of rosemary
- 1 sprig of thyme
- 2 tbsp olive oil
Herb butter
- 2 onions
- 2 cloves of garlic
- 3 wedges of preserved lemon
- 4 sprigs of flat-leaf parsley
- 250 g butter (room temperature)
- 1 tbsp chilli flakes
- 1 tsp Madras curry powder
- 1 tsp smoked paprika
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat to 180°C using the heat shield and stainless steel grid. Meanwhile, for the herb butter, peel and chop the onions and garlic. Remove the flesh from the wedges of preserved lemon, discard it and finely chop the lemon peel. Finely chop the sprigs of parsley.
- Add the butter, onion, garlic, preserved lemon peel, parsley, chilli flakes, curry powder, smoked paprika and salt and pepper to taste to the bowl of a stand mixer fitted with a flat beater. Turn on the machine and let it run until the seasonings are thoroughly mixed into the butter. Scoop the butter mixture into a piping bag.
- Make crosswise incisions in the bread about 3 centimetres apart leaving the bottom 2 centimetres of the bread uncut.Pipe half of the herb butter into the incisions in the bread; keep the rest of the herb butter in the fridge or freezer for next time or make a second loaf right away.
- Cut the anchovy fillets into about five pieces each and stuff them – along with the chorizo sausage slices and the grated mozzarella – in the incisions in the bread. Sprinkle with the grated Parmesan cheese. Chop the sprigs of rosemary and thyme and insert them into the incisions. Place the bread in a small skillet and drizzle with the olive oil.
METHOD
- Place the skillet on the grill, close the lid of the EGG and bake the bread for about 30 minutes until the cheese has melted and the bread is nice and crispy.
- Remove the stuffed bread from the kamado and serve warm.
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