Grilled Bread Recipe

A pile of grilled bread pieces sprinkled with herbs.

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Is there anything easier than serving warm, toasty Grilled Bread alongside your favorite summer meals? We grill for our family all the time (perks of living in a warm state!), so we've used this method on all kinds of breads over the years. We're sharing our take on butter vs. oil, flavor variations, and the best way to get those pretty grill lines (because c'mon, presentation is half the fun!).

Prep Time5

Cook Time5

Total Time10

Course: Side Dish

Cuisine: American

Servings:

Calories: 134kcal

Author: Misty

Ingredients

6 slices of bread ½-¾ an inch thick
About 8 tablespoons salted butter melted (see notes)

Instructions

Heat your grill to medium-high heat, which will be around 400-425 degrees Fahrenheit. After it's hot, use a grill brush to ensure the grates are clean.
While the grill is heating, use a silicone brush to lightly brush one side of each slice of bread with melted butter. Flip the slices over and brush the second side generously with the remaining butter, about one tablespoon per slice.
6 slices of bread, About 8 tablespoons salted butter
Place the bread on the grill with the heavily buttered side down, positioning them on a slight slant across the grates for the prettiest lines. Cook over direct heat for 1-3 minutes with the lid open, being sure to leave the slices untouched so that clean grill marks can develop. Watch carefully to avoid burning.
Once they reach the desired golden brown color and the edges are crispy, flip the slices and cook the second side for 30-60 seconds, until lightly toasted. Serve warm and toasty!

Notes

Butter: The amount of butter you use does depend on how large the slices are. The goal it to evenly and liberally coat it, but not leave it soaked through. This recipe also works with softened butter instead of melted.

Cooking notes: The final look depends on two factors: the temperature of the grill and how long you cook it. A really hot grill will cook faster and tends to yield more black, charred bits. If it's on the slightly cooler side, it will cook a little slower and yield more golden brown. For a gas grill, simply adjust the burners to your liking. For a charcoal one, if able, move the charcoal tray closer for more char or farther away for more golden.

Tips and Tricks

Cut slices on the thicker end if you like it to have a soft chew in the middle, and cut them on the thinner side if you want extra crunch.
Don't skimp on the butter - it adds moisture, flavor, and is the key to developing color.
For the prettiest results, place the slices on a slant over the grates and leave it undisturbed while it cooks.

Nutrition