One of the most ingenious uses I have seen of day-old bread in Italy (of which there are innumerable) is to skewer chunks of bread between meat and grill them. Often have I rued the waste of that precious juice emerging from the grilling meat but never before had I thought to catch it with bread. Grilled bread on its own is delicious but soaked with the juice from roasting meat, it is heavenly. This dish is traditionally served without a sauce, but I often like to add one, even a marinade brought to a boil and then poured over, to keep everything moist.