These grilled cheese croutons from Ina Garten, made from bread, cheese, and butter, take a childhood favorite and make it perfect for dipping and dunking.
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.–Renee Schettler
Ina Garten's Grilled Cheese Croutons
- 4 (1/2-inch-thick) slices country white bread
- 2 tablespoons (1 oz) unsalted butter melted
- 4 ounces Gruyère cheese grated
- Heat a panini grill or a skillet over medium heat. Place the bread on a cutting board and lightly brush the top of each slice with melted butter, being sure to butter all the way to 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.
- Cook the sandwiches on the panini grill or in the pan for about 5 minutes total, flipping once if using a skillet, until nicely browned on the outside and melty and gooey on the inside. Transfer the sandwiches to the cutting board and let rest for 1 minute.
- Cut the grilled cheese sandwiches into approximately 1-inch croutons. Dunk them 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 bowl of tomatoey goodness.
Recipe Testers' Reviews
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!
There’s really nothing better than a bite-sized piece of perfectly grilled sandwich soaked through with tomato soup. In my family, this is always how we serve our grilled cheese sandwiches and tomato soup. The sandwich soaks up quite a bit of the liquid part of the soup. I don’t have a panini grill. I made the sandwiches on my ancient griddle and they were just fine.
Originally published January 2, 2011