Combine Extra Melt Cheese Sauce, anchovy paste, garlic and pepper in large metal bowl set over pot of boiling water. Heat to 165°F; stir in lemon juice. Hold hot until service.
To make croutons, toss diced bread with olive oil; season with salt and pepper as desired. Spread onto sheet tray. Bake in 375°F oven, stirring halfway through, 10-15 minutes or until golden. Set aside to cool.
Grill romaine halves on hot grill until grill marks appear and romaine is slightly wilted but not cooked through.
To serve, drizzle each grilled romaine half with 1/4 cup hot dressing; sprinkle with 1 tablespoon Parmesan cheese and 1/2 cup croutons.