Cheese Dreams

By Melissa Knific

Published November 4, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4(710)
Comments
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Perfectly poppable and cheesy inside and out, these two-bite snacks can shift from a dream to reality — and feed a crowd — in well under an hour. The early American grilled cheese sandwich was perhaps first called a cheese dream in Marion Harris Neil’s 1916 cookbook, “Salad, Sandwiches and Chafing Dish Recipes.” Here, this appetizer cousin borrows the original name, but instead of being toasted only in butter, these small snacks are slathered in a spreadable mixture of sharp Cheddar, softened butter, Worcestershire sauce and garlic and mustard powders. An egg binds everything together, and the end results are slightly crispy, golden-brown squares that are perfect as is, or they can be dipped in marinara or a comforting bowl of tomato soup.

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Ingredients

Yield:About 36 mini sandwiches

  • 1 (16-ounce) loaf sturdy white sandwich bread (such as Pepperidge Farm)

  • 2 cups (8 ounces) finely shredded sharp Cheddar

  • 1 cup (8 ounces) salted butter, softened

  • 1 large egg

  • ¼ cup heavy cream, at room temperature

  • 1 ½ teaspoons Worcestershire sauce

  • 1 teaspoon garlic powder

  • ½ teaspoon mustard powder

  • Salt

  • 1 to 2 teaspoons hot sauce, to taste (optional)

  • Marinara sauce, for dipping (optional)

Ingredient Substitution Guide
Nutritional analysis per serving

6 grams carbs; 27 milligrams cholesterol; 114 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 1 gram fiber; 152 milligrams sodium; 3 grams protein; 1 gram sugar

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

  1. Step 1

    Heat oven to 375 degrees. Line a baking sheet with parchment paper.

  2. 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.

  3. 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.)

  4. 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.

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Ratings

4 out of 5
710 user ratings
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Comments

FitlerSquareDad

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?

Lapwinga

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.

Sigma Theta

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

Susigaj

Delicious!!! Make ahead and cook only as many as you need. I served them in a foil cupcake paper with a dollop of marinara sauce.

Auntie

While I found this recipe delightfully nostalgic (I grew up in the 70s), it’s a bit “fiddly” as one commenter said. Also eating 2” square cheese sandwiches as an appetizer seemed like it would be cumbersome for guests. I’m a huge cheese lover but wanted a one bite app for ease. So, I cut them into smaller squares and did one layer instead of two, and smeared just the top of the square using a small offset spatula. Way faster and the cheese mixture dripped down over the sides anyway. The corners of the white bread that I inadvertently missed putting the mixture on became crispy crunchy in the oven. Great contrast with the gooey cheese. THEN they became “poppable”!

Susie

My mom was an excellent and adventurous cook who also loved simple foods. I remember her making « cheese dreams » ( not « G strings », as my childhood best friend thought they were called!) during the summer when Southern tomatoes were at their peak. English muffin + a slice of ripe red tomato sprinkled with salt and freshly ground pepper, and topped with American cheese. Pop in the toaster until the cheese melts. Growing up, I ate this many a day for lunch. While my comment helps no one, I want to thank you for bringing back a sweet memory of my often cantankerous and hard-to-love mom who did show her love for us through food.

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