Butter-grilled bread Calories

A sturdy loaf that holds its shape works best for butter-grilled bread. Sourdough, country-style bread, and thick-cut sandwich bread all grill well; very thin or soft slices can tear or become limp in the pan.

No, butter-grilled bread is bread browned with butter, while a grilled cheese sandwich has cheese between slices and is cooked until the filling melts. You can use butter-grilled bread as the base for an open-faced cheese topping, but it is not a grilled cheese by itself.

You can butter both sides of bread for butter-grilled bread for an evenly browned, buttery crust. For a less rich result, butter only the side that touches the pan; it will still brown, though the other side will be drier.

Cook butter-grilled bread in a single layer in a preheated pan, and serve it soon after grilling. Crowding the pan traps steam, while leaving the slices stacked after cooking makes the crust soften.

Yes, garlic works well with butter-grilled bread. Mix minced garlic into softened butter before grilling, or rub a cut garlic clove over the hot bread afterward for a milder, less likely-to-burn flavor.

Butter-grilled bread pairs well with tomato soup, eggs, salads, and roasted vegetables. It can also be topped with cheese, sliced tomato, or herbs and served as a simple snack or side.

Yes, you can cook butter-grilled bread in an air fryer. Butter the slices lightly, place them in a single layer, and check them early because the circulating heat can brown thin bread quickly.

Let leftover butter-grilled bread cool, then store it in a sealed container in the refrigerator and eat it within a few days. Sealing it while warm traps steam and makes the bread soft.

Reheat butter-grilled bread in a dry skillet over medium-low heat, turning it until warmed and crisp again. Avoid covering the pan, since trapped steam softens the crust; a toaster oven also works well.