Welsh Grilled Sourdough with Laverbread Butter

Introduction

This Welsh-inspired recipe brings together rustic sourdough and rich, umami-packed laverbread butter, all grilled to perfection on the Arteflame. The flat cooktop griddle ensures an even sear, while the butter enhances every bite with delicious flavor. Once you taste this golden, crispy delight, you'll never toast bread any other way again!

Ingredients

• 4 thick slices of sourdough bread
• 4 tbsp salted butter, softened
• 2 tbsp laverbread (pureed seaweed)
• 1 garlic clove, minced
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp lemon zest

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins inside the Arteflame grill.
3. Stack firewood on top of the soaked napkins and light the napkins.
4. Wait about 20 minutes until the griddle is evenly heated and ready for cooking.

Step 2: Prepare the Laverbread Butter

1. In a small bowl, mix the softened butter with laverbread, minced garlic, sea salt, black pepper, and lemon zest.
2. Stir until fully combined.

Step 3: Grill the Sourdough

1. Place the sourdough slices on the Arteflame flat cooktop, close to the center for optimal heat.
2. Grill for about 2 minutes on one side, until crispy and golden brown.
3. Flip the slices and grill the other side for another 2 minutes.

Step 4: Slather with Laverbread Butter

1. Remove the grilled sourdough from the heat.
2. Generously spread the prepared laverbread butter onto the warm slices.
3. Let the butter melt slightly before serving.

Tips

• For extra crispiness, lightly butter the sourdough before grilling.
• Grill closer to the center for higher heat and a more charred flavor.
• Use fresh sourdough for the best texture.
• If the bread is too thick, press it lightly with a spatula to ensure even grilling.

Variations

1. Welsh Cheddar Version: Add shredded Welsh cheddar cheese before grilling for a melty, savory bite.
2. Garlic Herb Variation: Mix in fresh chopped rosemary and thyme into the laverbread butter for a fragrant upgrade.
3. Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the butter for some heat.
4. Smoked Butter: Use smoked butter for a deeper, richer flavor.
5. Honey Drizzle: Drizzle local Welsh honey over the buttered slices for a sweet-umami contrast.

Conclusion

Grilling sourdough on the Arteflame with laverbread butter is a game-changer. The crispy, slightly charred bread combined with the rich, flavorful butter creates an unforgettable dish. Serve this as a delicious appetizer or alongside grilled meats for an incredible meal.

Best Pairings

• Grilled lamb chops
• Clam and seafood chowder
• Welsh rarebit
• Crisp white wine
• Hot black tea