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Toasted Cheese Dreams

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Prep Time 3 hours
Cook Time 15 minutes
Course Appetizer
Servings 30 petite sandwiches

Ingredients
  

  • 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

Instructions
 

  • 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.