Toasted Cheese Dreams
Prep Time 3 hours hrs
Cook Time 15 minutes mins
Servings 30 petite sandwiches
- 2 cups Finely grated sharp cheddar cheese
- 15 slices crisp bacon, cut into fourths
- 1 cup butter, softened
- 2 TB heavy cream
- 1 egg
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp dry (ground) mustard
- 2 TB Clark and Hopkins Chesapeake Bay Pepper Sauce
- 1 16 ounce package firm white sandwich bread I like Pepperidge Farm white sandwich bread for this recipe
- Spanish paprika
Place cheese and butter in electric mixer mixing bowl. Beat at medium speed until blended. Mix in heavy cream, egg, Worchestershire sauce, salt, dry mustard and pepper sauce.
Cut crusts from white bread slices cut each bread slice into 4 squares.
Spread cheese mixture on half of bread squares (about 1 tablespoon per square), top the cheese mixture with 2 small pieces of bacon and top each with 1 remaining square. Spread remaining cheese mixture over top of sandwiches.
Place sandwiches, 1 inch apart, on a lightly greased baking sheet. Sprinkle sandwiches lightly with Spanish paprika. Cover with plastic wrap and place in freezer for 2 hours.
When ready to bake, preheat oven to 375 degrees Fahrenheit. Bake for 12-15 minutes or until golden brown. Serve warm.
