These croutons are made from thyme-sprinkled grilled cheese sandwiches and are served right on top of the soup -- even better than dunking! They go great with Roasted Tomato Soup.
- 1/4 cup unsalted butter, softened
- 1/4 teaspoon thyme
- 6 thin slices of bread
- 3 ounces Cheddar, thinly sliced
Heat a large skillet over medium-high heat. In a small bowl, combine the butter and thyme. Spread one side of each bread slice with the butter mixture. Place 3 slices in the pan, buttered side down. Top with the cheese, then with the remaining 3 bread slices, buttered side up. Cook, turning once, until toasted on both sides, 3 to 5 minutes per side.
Remove the sandwiches from the pan. Let them cool slightly, then cut them into 1-inch squares. Makes about 60 croutons.