I Used To Make Average Toast. Then I Started Doing This
If you’re in a rush, dropping a slice of bread in the toaster will produce acceptable toast. It'll be fine, totally average. But if you’re looking for truly crispy, golden-brown perfection, you 100% have to pan-fry it.
Pan-fried toast is thick and crunchy, glistening with olive oil and topped with flakes of salt. It’s the ideal sidekick for any dish, from scrambled eggs to chicken soup to creamy Tuscan white beans. And if you want to just eat it straight out of the pan? I wouldn’t blame you. Follow these simple steps and you’ll be rewarded with the best toast every time.
Slice the Bread Yourself and Make It THICK
Pre-sliced bread begone! For the ultimate toast, buy a whole loaf and slice it yourself. Whole loaves of bread typically have better flavor and texture (and fewer preservatives) than pre-sliced bread, and they also offer you the chance to slice it thicker than any bread manufacturer would.
My preferred toast thickness is ½ inch. It might feel a little heftier than usual, but in my experience, this thickness sets you up for the correct ratio of crispy crunchy exterior to soft and chewy interior.
Oil the Pan, Not the Bread
If you’re a grilled cheese pro, you might be used to slathering your bread with butter or mayo before adding it to the pan. But we’re not actually toasting bread here; we’re straight-up pan-frying it. So the key is to heat the oil in the pan first before adding the bread. Extra-virgin olive oil is my go-to here, but you could also use a neutral oil like grapeseed or vegetable in a pinch.
Get That Pan HOT
As with any pan-frying, preheating the pan before adding the bread is key. The bread should actually sizzle when it goes into the pan, like the way a steak does when it’s searing. If it just sputters or doesn’t make any sound at all, the oil isn’t hot enough. This means the bread will likely just soak up the oil and become a greasy, soggy mess. Not exactly what we’re going for. Preheat the pan, make sure the oil’s hot, and you’ll be set up for perfect crispy, crunchy bread.
Leave It Be
As tempting as it is to move that bread around in the pan and keep peeking underneath to check on its color, you absolutely MUST let it be. Too much movement will prevent the bread from properly frying and achieving that intimately golden-brown color and super crispy texture. Hands off: it’ll be worth it, and I promise!
Finish It Off with Salt
Once the toast is out of the pan, there’s only one thing left to do: season it. A sprinkle of salt adds a little texture and pop of flavor that takes it over the top. If you’re lucky enough to have some flaky sea salt hanging around, I highly recommend using it here. If not, a sprinkle of kosher or even fine sea salt works just fine.
Whether you’re looking for the ultimate match for an omelet, a bowl of creamy beans, or simply a perfectly ripe avocado, pan-fried toast will never let you down.
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