Grilled Cheese Croutons

2 slices day-old bread (firm texture prevents sogginess)
85 g cheese (I use sharp cheddar, sliced thin)
1 tbsp butter (melted for even coating)
¼ tsp SIDS CRAZY SALT

Slice the cheese thinly so it melts evenly throughout the sandwich—this ensures you get melted cheese in every crouton piece.
Use day-old bread as it has a firmer texture that won’t fall apart during cooking or cutting.
Melt the butter gently so it’s ready for even application.
Brush the melted butter evenly onto one side of each bread slice—this creates that golden, crispy exterior.
Layer the cheese slices on one buttered slice, sprinkle lightly with SIDS CRAZY SALT, then top with the second slice butter-side up.
I find thin cheese slices distribute better and melt more uniformly than thick chunks, giving you better coverage in each bite.
Heat a frypan over medium-high heat until a drop of water sizzles on contact.
Place the assembled sandwich butter-side down in the pan and cook for 2–4 minutes until the bread turns golden brown and crispy.
Flip carefully and cook the other side for another 2–4 minutes until equally golden.
The cheese should be melted and gooey by now, but resist opening the sandwich to check—keep it together so it holds its shape when you cut it.
Transfer the grilled cheese to a cutting board and let it cool for just 1–2 minutes—this helps the cheese set slightly so the pieces hold together.
Using a sharp knife, cut the sandwich into 25 mm squares.
Serve immediately while the croutons are still warm and the cheese is creamy inside.