Thick slices of good sourdough grilled directly over charcoal until charred, smoky and crisp on the outside. The simplest thing on the BBQ and the perfect companion to chimichurri, salsa verde, or just a good drizzle of olive oil and a sprinkle of sea salt. It’s a humble way to elevate everyday bread, turning it into something with texture and flavour that complements any fire-cooked meal.

The key here is quality bread – a sturdy sourdough with an open crumb and a firm crust that can withstand the heat without falling apart. Brushing each slice lightly with olive oil before it hits the grill helps develop a golden, crispy exterior while keeping the inside tender. A touch of garlic rubbed over the bread after grilling adds a subtle depth, making it more than just toast.

Grilling over direct heat is straightforward but demands attention; the bread can go from perfectly charred to burnt in moments. This recipe works because it’s unpretentious and relies on good ingredients and technique rather than fuss. It’s a reminder that BBQ isn’t always about big cuts or complex marinades – sometimes, the simplest things cooked well are the most satisfying.