Make a batch of grilled garlic bread next time you're cooking dinner on the grill. Brushed with melted garlic-infused butter and topped with melted cheese, this garlic bread has a smoky flavor and perfectly charred edges.
Preheat grill to medium-high heat, about 375 to 400 degrees Fahrenheit. For a charcoal grill, pile your hot coals into one half of the grill, leaving the other half empty for indirect heat cooking (or, leave space to place your bread around the edges of the grill). For a gas grill, preheat your grill normally, then turn off the burners directly below where you plan to cook your garlic bread. If needed, clean your grill grates.
Slice the loaf of French bread horizontally into two long pieces. If your bread is too long to fit on the grill as is, cut each of these pieces in half.
In a bowl, add melted butter, garlic powder, parsley, and salt, stirring to combine. Brush melted butter over the cut sides of the bread.
Wipe grill grates lightly with oil, then place bread face down onto grill grates over indirect heat. Cook for 1 to 3 minutes, watching carefully, until bread has browned to your liking. Flip bread over and top with shredded cheeses.
Cover with lid and cook for another 1 to 2 minutes, or until cheese has melted. Remove from heat, cut, and serve.
A loaf of French bread is about 2 feet long (60 centimeters). French bread can be substituted with Cuban bread or ciabatta.
Buttered bread will char very quickly over direct heat. If you'd really like to get good grill marks on your garlic bread, carefully move bread to direct heat, watch carefully (do not walk away), and remove as soon as bread begins to char, or any flare-ups occur.
Garlic bread (before or after grilling) can be stored in the refrigerator for up to 24 hours (depending on the freshness of your bread loaf), or stored in the freezer in a tightly sealed container (or wrapped tightly in wax paper and foil) for up to six months. To thaw, return to refrigerator for 4 to 5 hours, or to the counter top for 1 hour.