Texas Toast isn’t so much a recipe as it is a method (and a simple one at that). You’d think Texas Toast got its name from everything being bigger in Texas, but according to the story, it’s just a result of a bakery request for thicker than usual bread slices. A cook at The Pig Stand restaurant and bakery in Texas grilled the resulting slices since they wouldn’t fit in the toaster, and Texas Toast was born.
I bet somebody somewhere sliced some thick pieces of bread before, but they weren’t savvy enough to call it anything but thick slices, so they lost out on the naming thing.
I bet they’re sorry now.
Or….. Never mind!
Anyway! Texas Toast is, simply, a great idea for summer grilling season because, hey, you’ve got the grill going already, so put this one in your weekend grilling pocket. They actually sell Texas Toast in the freezer section, which is semi-amazing. Yes, you can sell buttered bread! And charge extra! But you can make your own frozen Texas Toast ready to slap on the grill for make-ahead convenience if you need it and save a few bucks.
Start with a loaf of homemade bread and slice it double-thick. Thick, thick, thick!!! Big, fat, delicious.
Butter BOTH sides. You can also add garlic, garlic salt, herbs, and even shredded cheese. Then slap those puppies on the grill. (Or put the loaf back together and save it in the freezer for later and you can pretend you bought it at the store! Or not. Don’t do that! You want to tell everybody you made the bread. Take the glory!)
Put some burn marks on there, baby!
Crispy, buttery, garlicky, delicious on the outside, and soft-soft-soft on the inside. This is one of my favorite things to do in the summer. (For the vegan in you, you can use olive oil instead of butter.) When it’s not grilling season, you can use the broiler, or even pan-fry.
Try it this weekend! Cowboy boots not required!