I almost feel ridiculous writing about how to grill bread. I mean, what could be easier?
But then I got an email and someone asked me how to grill bread, and I realized that what seems like a no-brainer to me may be completely foreign to someone else.
And frankly, I wasn’t born knowing how to grill bread; someone taught me. Now I’m teaching you.
So, here’s how you grill bread. Ridiculously simple. Incredibly delicious.
First, pick out the kind of bread you want to grill. I used a seeded baguette for this shot, but you can literally grill any bread.
Oh, make sure the grill is preheated to medium (350 degrees) before you start. If I’m grilling dinner, I do the bread at the very end, after grilling everything else. The bread doesn’t take long and cools quickly.
Slice the bread about 3/4 of an inch thick, a little bit at an angle, giving more bread surface. You could cut them straight up perpendicular if you want.
Place the cut bread on a sheet pan. Brush with some kind of fat. You could use olive oil, vegetable oil or soft or melted butter.
Heck, you could even use melted bacon fat. (Have you noticed the crazy bacon mania going on right now? There are even bacon blogs — speaking of which, this one is making a stop in Phoenix this coming Sunday, details on the site.)
Anyhoo, back to the bread grilling, I’m hungry.
You could brush both sides of the bread with fat, but I only brush one side. Place the fat smeared side down on the hot grill. Wait a minute, maybe two or three if the grill isn’t too hot, and ta-da! Grilled bread! See? Simple.
(You can turn the bread and grill the other side for a minute if you’d like, but I don’t. No reason, I just don’t. OK, I do have a reason. I like the crunch from the grilled side and the softness of the underside, but that’s just me.)
Take the bread off the grill as soon as it is toasted to your liking and serve.