3 Ways to Toast Bread Without a Toaster

Using toast when entertaining? Explore these toasting techniques to impress your next dinner crowd.

We’re going to show you how you can achieve great taste using everyone’s favorite treat: chocolate. This content was created in partnership with Food52.

Toast is an essential food: We love to use it as a blank slate for butter, avocado, and nut butter; sprinkle it with flaky sea salt and red pepper flakes; drizzle it with olive oil and chocolate; and coat it in cinnamon-sugar. Toast is perfect any time of day.

So what do you do if you want to serve toast to a crowd?

Here are 3 alternative ways to toast bread:

1. Quick-toasting under the broiler
For the crunchiest toast in the least amount of time, set your oven to broil and place your toast on a sheet pan. Turn the oven to broil, and put the sheet pan on the top rack of the oven, closest to the broiler. Keep an eye on the toast, as it will brown quickly — your breakfast or snack will be ready after about 2 minutes on each side. 

2. Slow-toasting in the oven
This is our go-to method when we don’t have the time to watch over the broiler. Heat the oven to 350° F. Toast your bread on the middle rack of the oven, either on a sheet pan or directly on the grates, for about 10 minutes, flipping it halfway through. The lower heat will give you a bit more control — cut down the cooking time for golden brown toast, and leave it in a bit longer if you like it darker and crisper. 


Perfect toast, every time

Skip the toaster and use the Convection Broil setting on our wall oven for perfectly golden toast.

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3. In a pan on the stovetop
Place a heavy-bottomed pan over medium-high heat, and drop in a pat of butter or a glug of olive oil. Cook the bread for a couple minutes on each side, or until it’s golden brown. (You can also dry-toast the bread in the skillet, but where’s the joy in that?)

Ready to impress your guests? Try this chocolate sandwich recipe — we're sure it will be a hit.

chocolate toast


Chocolate Sandwiches

Servings: 2 sandwiches



Unsalted butter

4 slices country or sourdough bread

About 2 ounces broken or chopped semisweet chocolate

2 tablespoon smooth peanut butter, divided (optional)

Coarse sea salt


Butter one side of each slice of bread generously. In a skillet big enough to hold them, cook the slices butter side down over medium heat, just until pale gold on one side. Cover two of the slices with chocolate. (If you’re using peanut butter, spread 1 tablespoon on the unbuttered side of the 2 remaining slices of bread.)

Place a slice of bread on top, butter side up. Cook, turning the sandwiches as necessary, until the chocolate is softened and the sandwiches are browned on both sides. Serve immediately, sprinkled with a pinch of sea salt.

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