For panzanella or for any salad — this is absolutely the best thing to do with a loaf of bread that’s getting stale. Obviously, there are endless spin-offs and variations, this, however, is a good jumping off point.
Approximate quantities: 5 slices of bread, slight stale; 2 tablespoons of olive oil; 2 tablespoons of grapeseed oil; salt, pepper, and 1 teaspoon of finely diced fresh or dried chives
Mix oils and chives together on a dinner plate and then quickly, without concern for coating the whole slice, press and swirl both sides of the bread into the oil, replenishing as necessary and then sprinkle with salt and pepper
Grill at a medium heat for 5-6 minutes, turning them half way through; allow to cool and then chop into squares
These are best eaten immediately but will last 2-3 days refrigerated.
The variable here is your grill and it’s temperatures. I’ve provided a heat and time range for everything that should work for almost all grills.
Almost everything needs to be turned, or if it’s in a grill basket a good shake will work, at the halfway point, so what I’d recommend is plan to check it and turn it halfway through the shorter time range that I suggest, and then, to check it again for doneness, at the end of the shorter time range. This way, if you grill doesn’t run as hot, and you can see that you need more time, it’s easy to leave the second side on for a few more minutes.