Grilled cheese croutons made from buttery, cheese-filled sandwiches with rosemary, cut into small cubes. Best in soup or scattered over salads.
These came from a batch of grilled cheese sandwiches I made too many of and did not want to waste. I cut the leftovers into small squares, and what I ended up with were croutons that had melted cheese inside and buttery, golden bread on the outside. Now I make them on purpose. Butter the bread, add cheese, press in some rosemary or whatever fresh herb you have, grill, and cut into cubes.
They work in tomato soup better than any plain crouton ever could. The cheese melts into strings when the hot soup hits them, and the herb butter on the bread holds up for a few minutes before softening. Make them right before serving for the best crunch. Once you’ve had soup with these in it, plain croutons feel like a downgrade.
Tips for Grilled Cheese Croutons
Grill First, Cut Second
Make a full grilled cheese sandwich with butter, cheese, and rosemary or your favorite fresh herb. Grill it until the bread is golden and the cheese is fully melted, then let it cool for two minutes before cutting into small squares.
Cutting while the cheese is still molten pulls it out in strings. A brief rest firms the cheese just enough to cut clean cubes that hold their shape in soup or on a salad.
Keep the Squares Small
Cut the grilled cheese into cubes roughly 2 cm (3/4 inch) square. Larger pieces are too heavy to float in soup and too big to eat in one bite on a salad. Small cubes give you the right ratio of crispy bread to melted cheese.
If the cubes are not crisp enough, spread them on a baking sheet and bake at 200 degrees C (400 degrees F) for three to four minutes. This dries the cut surfaces and restores crunch that cutting sometimes removes.
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Grilled Cheese Croutons
Total Time: 15 minutes
Yield: Makes 24 croutons
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.
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
Frequently Asked Questions
What cheese works best?
Cheddar, gruyere, or a blend of both melt well and hold together when cut into cubes. Soft cheeses like brie melt too much and make the croutons flat. You want a cheese that stays gooey but structured.
How long do these stay crunchy?
About 20 minutes at room temperature and less than five minutes in hot soup. Make them right before serving for the best texture. You can grill the sandwiches ahead and cut them into cubes at the last moment.
What herbs work besides rosemary?
Thyme, sage, or oregano all work well pressed into the butter before grilling. Use whatever fresh herb you have available. Dried herbs are fine too, though fresh ones have more aroma when they hit the hot butter.