Just say no to soft, squishy burger buns. Whip up a batch of this sensational and easy grilled bread next time you barbecue. You might want to make an extra batch before you cook the rest of your meal so your guests can nibble it with cheese spread, hummus, or artichoke dip.

1 large loaf of Italian bread
olive oil
coarse Kosher salt and freshly-ground black pepper

Slice loaf diagonally into 1/2" slices.

Brush both sides of each slice with olive oil.

Salt and pepper one side.

Grill over medium coals until toasty (30 seconds - 3 minutes, depending on the heat and distance from coals). Check frequently to avoid burning.

Flip and grill other side.

Serve plain or with Roasted Garlic Heads and New Potatoes with Rosemary (squeeze garlic onto bread and spread like butter--see detail).

Tips
Use some muscle to squeeze every bit of extra garlic out of all the heads when you clear away the plates. Refrigerate for up to a week, and use to season soups, sauces, or dips.

Alternately, mix leftover garlic with cream cheese or goat cheese and spread on toasted bread. Run under the broiler until lightly browned.

If you don't have heavy-duty foil, use double sheets of regular foil. (I only buy the heavy duty stuff, because I use it for cooking, not storage.)