Who needs plain croutons when you can top soups and salads with crisp, bite-sized versions of a melty childhood favorite? These Grilled Cheese Croutons are a comforting, flavorful topper that elevates any bowl or plate.
Soup and sandwich, salad and sandwich — they pair naturally. Take that classic grilled cheese, add a touch of garlic and herbs, toast until crisp, then cube it into crunchy, melty bites. Scatter them over tomato soup, a green salad, or even chili for an instant upgrade.
These grilled cheese croutons are a small, simple idea that delivers big on nostalgia and flavor. Use the bread and cheese you love — sourdough or lightly sweet Hawaiian bread work especially well. Cheddar, Pepper Jack, Swiss, or smoked Gouda all make excellent choices.
Throw a soup party and thread the croutons on skewers for guests, or simply sprinkle them over bowls at the table. They turn a familiar sandwich into a grown-up favorite with minimal effort.
Ingredients for Grilled Cheese Croutons
- Stale slices of your favorite bread (sourdough or Hawaiian recommended)
- Cheddar or Pepper Jack cheese slices (or your preferred cheese)
- Olive oil
- Garlic powder and dried parsley
Three keys to great grilled cheese croutons: (1) Choose breads and cheeses you enjoy. (2) Let the bread sit out a day to dry slightly so it toasts crisply. (3) Toast both the inside and outside of the sandwich to create crunch that stands up to soup.
How to Make Grilled Cheese Croutons
Toast the insides. Preheat the oven to 400°F. Lightly brush one side of each bread slice with olive oil and place them on a baking sheet. Toast until lightly golden. Add cheese to half of the toasted slices, then top with the remaining toasted slices, placing the toasted side face down on the cheese so the untoasted sides face outward.
Toast the outsides. Brush the tops of the assembled sandwiches with olive oil and sprinkle with garlic powder and dried parsley. Return to the oven and brown the tops. Flip each sandwich, brush the other side with oil and seasonings, and toast until both sides are golden and crisp.
Cube. When the cheese is melted and the bread is crisp, remove the sandwiches and let them cool for about five minutes. Using a sharp knife, cut each sandwich into bite-sized cubes and serve immediately over soups or salads.
How to Store Grilled Cheese Croutons
These croutons rarely last long, but if you have leftovers, store them in a zip-top bag in the refrigerator for 3–4 days. Reheat on a baking sheet in a 400°F oven until warm and crisp, or refresh them in an air fryer for a few minutes.
Soups & Salads To Serve with Croutons
- Creamy tomato basil soup
- Sweet potato soup
- Parmesan cauliflower soup
- Chicken and wild rice soup with mushrooms
- Texas-style chili
- Simple green salad with creamy mayo vinaigrette
- Spinach salad with hot bacon dressing
- Autumn salad with figs, pears, and molasses-ginger vinaigrette
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Clever Grilled Cheese Croutons
Ingredients
- 6 slices stale bread (sourdough or Hawaiian recommended)
- 6 slices cheddar or Pepper Jack cheese
- 1/3 cup olive oil
- Garlic powder and dried parsley
Instructions
- Preheat oven to 400°F (200°C).
- Lightly brush one side of each bread slice with olive oil, place on a baking sheet, and toast in the preheated oven until lightly golden.
- Place two cheese slices on three of the toasted breads. Top with the remaining toasted slices, placing the toasted side face down on the cheese so the untoasted sides face outward—three sandwiches total.
- Brush the tops of the sandwiches with olive oil and sprinkle with garlic powder and dried parsley. Return to the oven to brown the tops.
- When the tops are browned, flip the sandwiches. Brush the other side with oil and seasonings, then return to the oven until both sides are golden and crisp.
- Remove from the oven and let cool for about five minutes. Use a sharp knife to cut each sandwich into bite-sized cubes. Serve over soups and salads.
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