Cheese Dreams
Published Nov. 5, 2024
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(16-ounce) loaf sturdy white sandwich bread (such as Pepperidge Farm)
- 2cups (8 ounces) finely shredded sharp Cheddar
- 1cup (8 ounces) salted butter, softened
- 1large egg
- ¼cup heavy cream, at room temperature
- 1½teaspoons Worcestershire sauce
- 1teaspoon garlic powder
- ½teaspoon mustard powder
- Salt
- 1 to 2teaspoons hot sauce, to taste (optional)
- Marinara sauce, for dipping (optional)
Nutritional analysis per serving (36 servings)
114 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 152 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Line a baking sheet with parchment paper.
- Step 2
Trim the crust off the bread. Cut each slice into 4 squares. In a medium bowl, beat Cheddar and butter with a hand mixer on medium speed until well combined. Add the egg; beat until combined. Add the heavy cream, Worcestershire sauce, garlic powder, mustard powder, ¼ teaspoon salt and hot sauce (if using) and beat until combined.
- Step 3
Spread about 1 teaspoon of the cheese mixture on one side of a bread square. Top with a second bread square so it looks like a sandwich. Spread the cheese mixture on the top and sides (not the bottom) of the sandwich and place on the baking sheet, cheese-side up. Repeat with the remaining bread and cheese mixture, arranging them about 1 inch apart. (You will have about 36 sandwiches.)
- Step 4
Bake until the sandwiches are golden brown, 15 to 20 minutes. (Alternatively, fully prep the sandwiches and refrigerate until they’re ready to bake, up to a day ahead, adding an extra minute or two in the oven since they’ll be chilled.) Serve immediately, with marinara sauce for dipping, if desired.
Private Notes
Comments
Your prep time is laughable. In what universe can ANYONE make the spread, trim the crust from an entire loaf of bread, cut each slice into 4, apply spread to one piece and then cover the 5 outside surfaces of 36 ‘sandwiches’ in 10 minutes?
Guys, guys, guys. “Prep time” in NYT recipes is aspirational. For a realistic estimate of an actual person’s prep time, just multiply NYT’s prep time by 3.
I would speed it up a little by spreading the filling on whole slices of bread then cut into four then spread the outsides. The whole thing seems a little fiddly though
These were a hit and easy to make. Doubled all seasonings and added pepper and onion powder. One poster said she used her stand mixer with the paddle attachment until the filling looked like buttercream- I did that and spread the filling with an offset spatula. Easy Peasy. After I assembled the sandwiches I popped them in the fridge to firm the butter (like cookie dough so the butter did not run out).
Over 75 years ago (yes I'm that old!) my mum made a version of these. She made a tuna fish sandwich on crustless, white bread (tuna, mayo, hard boiled egg, pickle), iced the top slice of the sandwich with a filling similar to the one here, cut it in half and then baked it in the oven. I used to make them when I was first married. They were delicious. Thanks for a lovely memory.
This recipe was incredibly bland; and I made it a s written. Next time I’ll just make a regular grilled cheese, it has more flavor. They looked fantastic, but even my husband who’s not a picky eater thought they were bland.