Lubricants

Barbecue time has long since begun and one of my favorite grilled dishes for me and my friends are spreads. For a while we made them every week. I remember when I first tried them at Maredo Grill - Restaurant & Night Bar in Zagreb. So simple a dish, and yet so different from anything we eat on the grill. I really liked the combination of meat seasoned with hot peppers on a soft bun and melting cream, and I knew I had to do it again at home. We made spreads on cakes, buns and ciabats from local bakeries, but it turned out that they were still the best on those small perforated buns. Good cream was hard to find and we created our own variant, I know this has nothing to do with real cream (which I will make from homemade cow's milk soon), but our version of cream was great for spreads. We mixed butter and twice as much cream cheese. I ate one of the most delicious spreads with my friends in the bistro Kod Srbina (Bistro MZ) in Z

Preparation steps

We will season the meat with salt, pepper and hot peppers, add olive oil and a little mineral water to get a compact mixture and spread it on a thinly sliced bun.
We will put the softened butter in the multipractice and we will add cream cheese to it, we will add a little salt.
We will bake the spreaders on a low heat on the grill. First we will bake them on the side where the meat is.
We will bake them briefly on the other side as well, but making sure that the bread does not burn.

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