- Leftover sandwich crusts (from 6–8 slices of bread)
- 2 tbsp butter, melted
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/4 cup grated Parmesan cheese (optional)
- Salt, to taste
Any standard sandwich bread works here—white, wheat, or even soft sourdough. Melted butter carries the garlic and herbs into every nook of the bread, while oregano and parsley give a classic Italian‑style garlic bread flavor. Parmesan adds a salty, nutty edge if you choose to use it, and a pinch of salt brings all the flavors together.
Step‑by‑Step Instructions
Prep the Pan and Bread
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Take your leftover sandwich crusts and cut them into strips or small bite‑sized pieces, depending on whether you want them more like croutons or dunkable sticks.
Season the Crusts
- In a mixing bowl, combine the melted butter, garlic powder, dried oregano, dried parsley, grated Parmesan (if using), and a pinch of salt.
- Add the bread pieces to the bowl and toss well until all the crusts are evenly coated with the garlic butter mixture. Make sure there are no dry spots.
Bake Until Golden
- Spread the coated crusts out in a single layer on the prepared baking sheet. Avoid overcrowding so they crisp instead of steaming.
- Bake for 10–12 minutes, or until the pieces are golden brown and crispy at the edges. Check near the end to prevent over‑browning; thinner pieces may cook a bit faster.
Cool and Serve
- Remove the pan from the oven and let the sandwich crust garlic rolls cool slightly. They will crisp up a bit more as they cool.
- Serve warm as a snack, a simple side with pasta or pizza, or as crunchy toppers for soups and salads. They’re especially good with tomato soup or alongside marinara for dipping.
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