Grilled Sourdough Bread Recipe

Slice the bread

Cut the sourdough loaf into 3/4-inch to 1-inch thick slices. Aim for uniform thickness so they grill evenly. For about 8–10 slices from a medium loaf, keep crust intact.

Prepare oil/butter mixture

In a small bowl, combine extra-virgin olive oil, softened butter (if using), sea salt and black pepper. Whisk until smooth. Reserve about 1 tablespoon of the mixture for finishing if you like a glossy finish.

Brush slices

Using a pastry brush, lightly coat one side of each slice with the oil/butter mixture. Make sure the coating is even but not puddling; this prevents soggy spots and helps achieve a crisp surface.

Preheat grill or pan

Preheat a grill, grill pan, or cast-iron skillet over medium-high heat until hot (about 5–7 minutes). The surface should be hot enough to sizzle when a drop of water lands on it.

Grill the bread

Place the slices oil-side down on the hot grill or pan. Cook 1.5–3 minutes per side, or until deep golden brown grill marks appear and the bread is crisp. Flip and lightly brush the second side with the oil mixture before finishing. Total cooking time depends on heat and thickness—watch closely to avoid burning.

Rub with garlic (optional)

If using garlic, rub the cut side of the halved garlic clove over the warm grilled surface of each slice for a gentle garlic flavor. Only rub after grilling to avoid burning the garlic.

While bread is still warm, sprinkle reserved tablespoon of oil mixture if desired for extra sheen. Then immediately sprinkle grated Parmesan, chopped herbs, lemon zest and a pinch of chili flakes over the slices as desired. Adjust salt and pepper to taste.

Serve warm as a side to salads, soups, or topped with bruschetta, cheeses, or roasted vegetables. Leftover grilled sourdough can be cooled and stored in an airtight container for up to 2 days; re-crisp briefly under a broiler or in a hot skillet before serving.