Grilled Bread with Chimichurri


This crusty side is a South-American twist on garlic bread.


  • ½ cup plus 2 tablespoons olive oil

  • 1 medium onion, thinly sliced

  • ½ cup packed fresh flat-leaf parsley leaves

  • ½ teaspoon coarse salt

  • 2 tablespoons red-wine vinegar

  • 2 tablespoons packed fresh cilantro leaves

  • 1 tablespoon fresh oregano leaves

  • 1 tablespoon fresh lemon juice

  • 2 garlic cloves, finely chopped

  • ¼ teaspoon freshly ground pepper

  • ½ teaspoon ground cumin

  • teaspoon cayenne pepper

  • 1 loaf ciabatta, halved horizontally


  1. Heat 1 tablespoon oil in a medium skillet over medium heat until hot but not smoking. Add onion, and stir to coat. Cook, stirring, until softened, 3 to 4 minutes. Reduce heat to low, and continue to cook, stirring occasionally, until golden brown, 7 to 8 minutes more. Let cool.

  2. Make chimichurri: Process onion, parsley, salt, vinegar, cilantro, oregano, lemon juice, garlic, pepper, cumin, cayenne, and 5 tablespoons oil in a food processor until ingredients are finely chopped and mixture comes together, about 15 seconds. Set aside.

  3. Preheat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Using remaining 1/4 cup oil, brush cut sides of bread. Grill, cut sides down, without turning, until undersides are lightly charred, about 4 minutes. Cut each bread half crosswise into 3 pieces, and spread each piece with chimichurri.

Cook's Notes

Ciabatta, a long, flat Italian bread, is ideal for this recipe, but you could also use a rustic round loaf; instead of splitting it horizontally, cut six one-and-aquarter-inch-thick slices. You can refrigerate any leftover chimichurri in an airtight container for up to two days.

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