Fire up the grill—this Traeger Grilled Garlic Bread delivers a crisp, golden top and a soft, tender interior from fresh French bread. It’s everything you love about garlic bread without the common pitfalls: no burnt crusts, no soggy centers, and it keeps your kitchen cool on warm nights. Simple to prepare, this version is finished on the grill for an irresistible smoky edge.
Traeger Garlic Bread Recipe
If you love pasta nights, garlic bread is often the highlight. Making great garlic bread is about balance: too crunchy and it’s hard to bite into; too soft and it becomes soggy. This grilled approach, especially with the technique of placing the cut side down first, helps brown the topping evenly while keeping the loaf perfectly tender below.
Grilling the bread upside down might sound odd, but it concentrates heat where it matters. The exposed cut surface browns and melts the cheese, while the bottom of the loaf stays protected and soft. The result is a contrast of texture that feels restaurant-quality and is easy to achieve at home.
Traeger Recipes
Recipe Shopping List
Check your pantry—here are the essentials for this garlic bread. Quantities are in the recipe card below.
- French bread (fresh loaf)
- Salted butter
- Garlic paste (such as Gourmet Garden) or fresh garlic
- Fresh parsley, chopped
- Salt
- Grated and shredded Parmesan cheese
75+ Favorite Traeger Recipes
How to Make This Garlic Bread on the Grill
This overview shows the main steps so you know what to expect. Refer to the finished recipe card below for exact amounts, times, and tips.
- Preheat – Heat your grill (pellet, gas, or charcoal) to about 425°F.
- Prepare – Combine softened butter with garlic paste (or minced fresh garlic), chopped parsley, salt, and grated Parmesan. Cut a fresh French loaf in half lengthwise and spread the garlic butter over both cut sides.
- Position – Line a baking sheet with non-stick foil or parchment. Place the bread butter-side down on the sheet so the cut side faces the pan.
- Grill – Slide the sheet into the grill and cook for about 10–12 minutes, or until the cheese has melted and the top begins to brown. If desired, cover the bread with a second sheet to reduce direct crisping while the cheese melts.
- Finish – Remove the sheet, carefully flip each half so the buttery, cheesy side is up, slice, and serve immediately.
Pair with Spaghetti and Meat Sauce or Homemade Alfredo
Recipe FAQ
Yes. This method works on pellet grills, gas grills, charcoal grills, or a griddle. Use indirect heat when possible and line your baking sheet so cleanup is easy.
Can this be made ahead?
Yes. You can prepare the garlic butter and spread it on the bread up to a day in advance, but for the best texture, grill and serve the same day you plan to eat it.
How should leftovers be stored and reheated?
Store leftovers in an airtight container in the refrigerator for one to two days. Reheat briefly in an air fryer, a low oven, or back on the grill wrapped in foil to prevent over-crisping.
Try this with Homemade Alfredo or Smoked Italian Wedding Soup
Serve this with…
- Smoked Italian Wedding Soup
- Shrimp Alfredo
- Spicy Shrimp Marinara Pasta
More Recipes with Garlic
- Traeger Roasted Garlic Mashed Potatoes — a great make-ahead side that stays warm in the grill or oven.
- Garlic Bread Sticks — fluffy, soft, and homemade comfort food.
- Smoked Garlic — try smoking whole bulbs for a deep, complex garlic flavor.
- Traeger Smoked Garlic Confit — a versatile spreadable garlic you can refrigerate and use later.
- Pellet Grill Lingcod with Wine and Garlic — a simple, family-friendly fish dish that pairs well with garlic bread.
- Traeger Smoked Garlic Goat Cheese — a favorite appetizer combining goat cheese, honey, and smoked garlic.
- Traeger Cheddar Garlic Butter Swim Biscuits — a grilled take on classic cheddar biscuits.
- Garlic Herb Compound Butter — excellent on steak, baked potatoes, or tossed with pasta.
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Traeger Garlic Bread
This garlic bread features a crispy, browned top and a soft inside, all finished on the grill for a touch of smoky flavor.
Ingredients
- 1 loaf French bread
- ¾ cup salted butter, softened
- 2 tablespoons garlic paste (or 2–3 cloves fresh garlic, minced)
- 1 tablespoon chopped parsley
- ½ teaspoon salt
- ¼ cup grated Parmesan cheese (to mix into butter)
- ¼ cup fresh shredded Parmesan cheese (for topping)
Instructions
- Preheat your grill to 425°F. Line a baking sheet with non-stick foil or parchment paper.
- In a bowl, mix the softened butter with garlic paste (or minced garlic), chopped parsley, salt, and the ¼ cup grated Parmesan until combined.
- Slice the French bread in half lengthwise and spread the garlic butter evenly on both cut sides.
- Place the bread butter-side down on the prepared baking sheet. Sprinkle the shredded Parmesan on top of the buttered surfaces if desired.
- Put the baking sheet in the grill. Optionally cover with a second baking sheet to limit direct crisping. Cook for about 10–12 minutes, until the cheese is melted and lightly browned.
- Carefully remove from the grill, flip the bread so the buttery, cheesy side is up, slice, and serve immediately.
Notes
* Fresh garlic can be used instead of garlic paste—mince it very fine or press it for the best distribution. If using very fresh bread, grill and serve the same day for ideal texture.
Nutrition Information (per serving)
Calories: 357 · Total Fat: 22g · Saturated Fat: 12g · Trans Fat: 1g · Unsaturated Fat: 8g · Cholesterol: 50mg · Sodium: 850mg · Carbohydrates: 32g · Fiber: 1g · Sugar: 3g · Protein: 9g
Nutrition data provided is an estimate.