Grilled Cheese Croutons over Mixed Greens

The whole sandwich-and-a-salad combo gets a modern update courtesy of the folks at Little Leaf Farms and Cabot Cheese. In this tasty little number, locally-grown lettuces get dressed with a piquant vinaigrette, green onion, tomato and croutons – but these aren’t your basic croutons. The clever, cheese-obsessed peeps at Cabot suggest making yourself a Seriously Sharp grilled cheese, chopping it into bite-sized pieces and using it to adorn your salad instead. Give it a go (at lunch or dinner) for a fun – and filling! – new take on a classic pairing.


Servings: 2


for the vinaigrette
  • 1 small shallot, peeled and minced
  • 1 garlic clove, crushed and minced
  • 1 tablespoon grainy Dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • freshly ground black pepper, to taste
  • pinch of sea salt
for the salad
  • 1 four ounce box of Little Leaf Baby Red & Green Leaf 
  • 1/2 cup vine ripened tomatoes, quartered
  • 4 green onions, sliced thin on the bias 
for the grilled cheese croutons
  • 4 slices of 1/2” thick country loaf 
  • 4 tablespoon mayo 
  • 1 cup Cabot Seriously Sharp Cheddar Cheese, grated
  • freshly ground black pepper, to taste
Little Leaf Coupon Image


for the vinaigrette
  1. Place all of the ingredients in a mason jar.
  2. Secure the lid and shake vigorously until well combined.
for the salad and croutons
  1. Gather all of your grilled cheese ingredients on a cutting board.
  2. Lay out the slices of bread and spread 1 tbsp of mayo on one side of each slice.
  3. Place two slices, mayo side down, in a cold skillet.
  4. Top each of the slices in the skillet with 1/2 cup grated cheese and a sprinkle of fresh pepper. Place remaining two slices of bread, mayo-ed side up, atop cheese.
  5. Turn the heat on to medium and let the sandwiches cook for 5 minutes.
  6. After 5 minutes, gently press down on the top with the spatula and then flip each grilled cheese. Lower the heat to medium-low, and cook for an additional 5 minutes until toasty and golden.
  7. Transfer the cooked grilled cheeses back onto the cutting board.
  8. In a medium sized bowl, combine the greens, tomato, and green onions and toss with the vinaigrette. Divide salad into two serving bowls.
  9. With a chef’s knife, cut each sandwich into four equal portions, then cut those portions into thirds so you end up with 12 croutons per sandwich.
  10. Top your salad with the warm grilled cheese croutons and serve.

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