Grilled Cheese Croutons (Tomato Soup)

A croutons forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Tomato Soup with Grilled Cheese Croutons, where it is originally used.

Ingredients

• Four 1/2-inch (1 cm)-thick slices country white bread
• 2 tablespoons (30 ml) unsalted butter, melted
• 4 ounces (115 g) Gruyère cheese, grated

Method

1. Heat a panini grill, or place a skillet over medium heat.
2. Place the bread on a cutting board and lightly brush each slice with the melted butter, being sure to butter the corners.
3. Turn the slices over and pile Gruyère on 2 of the slices.
4. Place the remaining 2 slices of bread on top of the Gruyère, buttered sides up.
5. 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.
6. Place on the cutting board, allow to rest for 1 minute, and cut into 1-inch (3 cm) cubes.
7. Dunk into the 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.