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Pine Tree Cheese Melts Recipe

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Want to branch out from the traditional type of toasted cheese sandwich? Shape neat evergreen trees using two kinds of bread and a Christmas cookie cutter, then fix the flavorful filling from CT's home economists.

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Pine Tree Cheese Melts Recipe

Prep: 20 min. Cook: 5 min./batch

Yield: 9 Servings

20 5 25

Ingredients

18 slices white bread
18 slices pumpernickel bread
3 cups (12 ounces) shredded Colby-Monterey Jack cheese
1 cup plus 2 tablespoons mayonnaise
1/3 cup chopped green onions
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/4 to 1/2 teaspoon garlic powder
Butter, softened

Directions

Using a 3-1/2-in. cookie cutter, cut a shape in the center of each slice of bread; remove cutouts. Place a white bread cutout in each slice of pumpernickel. Place a pumpernickel cutout in each slice of white bread.
In a large bowl, combine the cheese, mayonnaise, onions, basil and garlic powder. Spread over nine slices of bread; top with remaining bread. Butter outsides of sandwiches.
In a small skillet over medium heat, toast sandwiches on each side until golden brown and cheese is melted. Yield: 9 sandwiches.

Originally published as Pine Tree Cheese Melts in Country Woman January/February 2002, p13

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