Description
Leftover grilled cheese sandwiches, cut into small cubes once the cheese has firmed up slightly. Crunchy bread on the outside, melted cheese inside — better in a bowl of tomato soup than any plain crouton.
Ingredients
- 4 slices white or sourdough bread
- 4 slices cheese (cheddar, Gruyere, or similar)
- 2 tablespoons butter, softened
- 1 teaspoon fresh rosemary, finely chopped (or favorite herb)
Instructions
- Butter one side of each bread slice.
- Place cheese between two slices of bread, buttered sides out.
- Add rosemary or fresh herb to the butter.
- Grill the sandwich until the bread is golden and the cheese is melted.
- Cut the grilled cheese into small crouton-sized squares.
Notes
- Let the grilled sandwich cool for two minutes before cutting. Cutting while the cheese is still molten pulls it into strings instead of clean cubes.
- Keep the cubes to about 3/4 inch. Bigger pieces are too heavy to float in soup and too big to eat in one bite on a salad.
- If the cubes come out soft, spread them on a baking sheet and bake at 400°F for three to four minutes to dry the cut surfaces and restore the crunch.
- Soft cheeses like brie melt too much for this and leave the croutons flat — stick with cheddar, gruyere, or a blend that stays gooey but structured.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4 croutons
- Calories: 150
- Sugar: 1
- Sodium: 250
- Fat: 8
- Carbohydrates: 15
- Fiber: 1
- Protein: 5