Grilled Cheese Croutons

Grilled Cheese Croutons

These grilled cheese croutons are very easy to make if you have an electric panini grill, but of course you can always make them the traditional way in a skillet.–Ina Garten

LC As Easy as One, Two, Three Note

Step one: Make a childhood favorite. Step two: Cut it into squares. Step three: Dunk, drop, or plop them into a bowl of easy tomato soup. Ina Garten demonstrates how in the following video.

Grilled Cheese Croutons

  • Quick Glance
  • 10 M
  • 10 M
  • Serves 4 to 6
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  • Four 1/2-inch-thick slices country white bread
  • 2 tablespoons unsalted butter, melted
  • 4 ounces Gruyère cheese, grated


  • 1. Heat a panini grill or place a skillet over medium heat. Place the bread on a cutting board and lightly brush each with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyère on 2 of the slices. Place the remaining 2 slices of bread on top of the Gruyère, buttered sides up.
  • 2. Grill the sandwiches on the panini grill or in the pan for about 5 minutes total, flipping once if using a skillet, until nicely browned. Place on the cutting board, allow to rest for 1 minute, and cut into 1-inch cubes. Dunk into soup, being mindful that if you don’t care for soggy grilled cheese, you’re going to want to add just a couple croutons at a time to your bowlful of steaming tomato goodness.


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Recipe Testers Reviews

Would genius be too strong a word for creating croutons out of a grilled cheese sandwich? Definitely a bowl (or 2) of comfort food, to not only satisfy your hunger, but to make you feel better.

The grilled cheese on white bread, slathered with butter and Gruyère cheese, was outstanding. I don’t have a panini maker, but I just used a skillet and another smaller skillet on top of the sandwich to sort of smoosh it down—worked just fine!

I didn’t have a panini press so I made the grilled cheese croutons the old-fashioned way. They still tasted delicious, although some fell apart in the soup (I didn’t mind).

I used only 1/2 of the Gruyère, which was more than enough, and my sandwiches were nicely browned in 1 1/2 minutes. Maybe my panini grill runs hot? This is a keeper.


  1. Love the new header, definitely has a “culinaria” feel to it. Bright and inviting is the red. I like that the links to Twitter, FB, Pinterest etc., are way up at the top instead of somewhere on either side of the page. I like the grilled cheese crouton idea. Seems more than perfect for a great homemade tomato soup.

    1. Lauralee, thank you kindly. And such a good eye you have, dear friend, noticing that the social media buttons moved to the right. So much better placed, I think.

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