There's a moment before the bread hits the pan.
You feel it first — in the light, in yourself. Something shifted overnight and the morning came in differently. Not dramatically. Just a nudge.
Outside is nice today.
You pull out the bread — yesterday's, maybe the day before. It doesn't matter. You pour a little olive oil in the pan, let it warm. Lay the bread in it and it sizzles.
When it's golden, you flip it. Both sides.
The kitchen smells like something good is happening.
You open the pistachio pesto.
Straight onto the bread, still warm.
A pinch of salt.
Maybe later you'll make an egg. Maybe not.
Right now this is enough.
You take it outside. You sit down.
Right now, this is exactly enough.
Griddled bread is just that: a thick slice of rustic bread, pan-fried in olive oil until golden and crisp on both sides, then spread with pistachio pesto while it's warm.
What comes out of the pan
Crispy, golden griddled bread, with the pistachio pesto melting into it, warm and even dripping a bit.
You're not just toasting it — you're giving it a life it didn't have yesterday.
- 1 thick slice of bread — day-old is better
- Tutto Sicilia Extra Virgin Olive Oil — enough to coat the bottom of the pan
- A heaping spoonful of Tutto Sicilia Sicilian Pistachio Pesto
- A pinch of salt
- Pour enough olive oil in the pan that it means it. Medium-high heat.
- Lay the bread in. Let it sit, let it drink, let it go golden. Flip it. Same thing on the other side. Add more oil if needed.
- A heaping spoonful of pistachio pesto — straight on while it's warm. It melts in.
- Pinch of salt across the top. Take it outside. Sit down.
A true Nonna moment if you let yourself.
A few things to consider — Medium heat, not high. I'd rather it griddle a little slower than on high heat, where it darkens too quickly and never gets that layer of golden, crispy perfection. The crispy golden is what does the work when the pistachio pesto melts on it.
The bread
Any rustic, crusty, bakery-style bread, cut as thick or thin as you'd like. Fresh bread has that moisture inside that steams a little in the pan. Day-old bread works beautifully too, giving new life to day-old bread and using up what you already have.
The oil
Tutto Sicilia Extra Virgin Olive Oil, in a pan over medium heat: hot, but not smoking hot, just hot enough to get to work. Griddle both sides, and add a little more oil if it needs it.
The pistachio pesto
About a heaping tablespoon, but it really depends. On the warm griddled bread it melts, goes warm and even drips a bit. That's the olive oil in it.
If you want an egg
This is one of life's simple pleasures, and the simplicity is the point. If you do make an egg or two, make it after the bread. The bread griddles best in a fresh, clean pan, and the eggs cook easily in the hot pan once the bread is done.
How this one happened
I never meant for this to be anything. I made it for myself while I was working on something else, an "I wonder if…" that turned into "Aha! This is delicious."
Another quick one from a hot pan and olive oil: the Pizzelle. And for more on why the oil matters, read The Olive Oil Everything.
Questions
What bread works best?
Any rustic, crusty, bakery-style bread, fresh or day-old.
How hot should the pan be?
Medium heat: hot, but not smoking hot. Too high and it darkens before it turns golden and crisp.
Can I add an egg?
Yes, an egg or two. Make it after the bread, in the same hot pan.
→ Shop Sicilian Pistachio Pesto
Day-old bread, olive oil, pistachio pesto. Outside in the morning light.
