Grilled garlic rolls with tzatziki

• 1 ciabatta bread
• 200 gr greek yogurt
• half a cucumber (peeled and grated)
• 4 cloves of garlic
• 1 bunch of fresh dill
• garlic butter
• pepper
• salt

Oil can with olive oil
Spatulas
Serving Board
Fork
Knife
Baking brush

Divide the ciabatta into pieces about 1.5 cm thick

Peel and grate the cucumber, then push it through a sieve so that you are left with only the cucumber rind (the juice may go away, otherwise your mixture will be too watery).

Peel and press 2 cloves of garlic and shred the dill.

Now mix together the yogurt, cucumber and dill.

Season with salt and pepper and spoon into a serving bowl, refrigerate for another few minutes.

Peel the 2 extra cloves of garlic.

Heat the Tiger Fire plancha over high heat with plenty of wood.

Let get hot and then add a dash of oil to the outside of the ring.

Lightly bruise the 2 extra cloves of garlic with your flat of your knife

Prick the garlic cloves with your fork and rub through the olive oil on your plancha, this will add extra flavor.

Place buns on one side on the outside of the ring and allow to bake

Lightly spread the top of the buns with olive oil. After 2 minutes, turn the buns over and slide to the inside of the ring.

Coat the top with the garlic butter.

Serve the warm sandwiches with cool tzatziki.

Delicious as an appetizer to soften the wait or as a sidedish with meat dishes. You can add additional mint to create more freshness in your sauce.