- 1 cup (4 ounces) shredded cheddar cheese
- 1/4 cup butter, softened
- 1 egg
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion salt
- 6 slices white bread
- Paprika, optional
- In a food processor, blend cheese and butter. Add the egg, garlic salt and onion salt; process for 1 minute or until creamy. Spread 2 tablespoons on each slice of bread. Stack two slices of bread, cheese side up, for each sandwich; sprinkle with paprika if desired. Cut each sandwich in half diagonally. Place on an ungreased baking sheet. Bake at 400° for 12-15 minutes or until golden and bubbly. Yield: 6 servings.
Originally published as Double-Decker Cheese Melt in Taste of Home October/November 1996, p19
Reviews for Double-Decker Cheese Melt
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Reviewed Feb. 26, 2012
"These sandwiches are way too salty and tangy. I made them in place of grilled cheese with tomato soup and not one of my family members would finish even half of their sandwich. The texture was terrible, but the taste was worse."