Grilled salami cheese with bread rolls
Grilling something different. I usually make something very spicy for breakfast. The jam friends will put it off a bit. But I say tastes are different. Now for the topic.
With such a ball grill I think it works best. Better control with the heat.
So in the beginning I heat up the charcoal grill fully. Until the coal is white and hot. Then I close the lid for 5 minutes to get the heat down a bit. Now you take an aluminum foil, put it on the grill, then the salami on the aluminum foil and on the salami the Scheiblettenkäse. Cover again. Look best, that still air in the grill goes in. There is a risk that the coal runs out. Now wait for the cheese to soften. Be careful, the cheese should not become liquid as the whole thing runs away from the salami.
Now take a half roll and top it with the baked salami cheese.
So now that's done on the whole.
Another tip from me: On it a little garlic sauce and salsa sauce.
