ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Bread

Yield 6 servings


  • 2 cups hickory chips
  • 1 (18.5-ounce) package hoagie rolls, split
  • 3 tablespoons olive oil
  • 1 (4 1/2-ounce) can chopped ripe olives, drained
  • 6 plum tomatoes, thinly sliced
  • 6 ounces Gruyère cheese, shredded or sliced
  • 1/3 cup coarsely chopped fresh basil

How to Make It

  1. Soak wood chips in water at least 30 minutes.

  2. Drain chips; place on a square of heavy-duty aluminum foil. Fold foil to seal; cut several slits in top of packet. Place foil packet on coals or lava rocks, and ignite. Let charcoal burn 30 minutes or a gas grill preheat over medium heat (300° to 350°) 15 minutes.

  3. Brush cut sides of rolls with olive oil; sprinkle evenly with olives. Top with tomato slices and cheese and basil.

  4. Coat food rack with cooking spray; place on grill. Place rolls, cut side up, on rack, and grill, covered with grill lid, 5 to 7 minutes or until cheese melts.

  5. Note: Gruyère cheese is a Swiss-style cheese with a rich, sweet, nutty flavor.