Southern Living recently had an article on Cheese Dreams, which they described as a very popular appetizer in the 1950s.  This version is adapted from that article.  I made a half recipe, which was enough to make about 16 pieces.  We enjoyed them with a bowl of hot tomato soup for lunch.

As can be seen from the recipe, they are a lot like bit-sized grilled cheese sandwiches which have cheese on the outside as well as the inside and which are baked instead of grilled.

It takes about 45 minutes to make a batch.

2 cups finely grated sharp cheddar cheese

1 cup unsalted butter, softened

2 Tbs. heavy cream

1 large egg, lightly beaten

1 tsp. Worcestershire sauce

½ tsp. table salt

½ tsp. dry mustard

½ tsp. garlic powder

1 tsp. SriRacha or other hot sauce

16 oz. package of Pepperidge Farm white sandwich bread (or similar firm bread)

Preheat the oven to 375 degrees.  Put a sheet of baking parchment or a silicon baking mat on top of a half sheet pan.

In the bowl of a stand mixer, beat together the cheese and butter until they are combined.  Beat in the heavy cream.  Beat in the egg and seasoning ingredients.

Trim the crusts from the bread slices.  Put the trimmed slices into 2 rows.  Spread some of the cheese mixture on each of the slices.  Place half of the slices on top of the other half so that there is a cheese layer on top and in the middle.

Cut each pair of slices into 4 equal pieces.  Spread the sides with the remaining cheese mixture.

Place the bread squares on the prepared baking sheet, about an inch apart.  Bake for about 15 minutes until golden brown.  Transfer to a paper towel lined plate or platter to soak up grease from the bottom layer.  Serve immediately.