Bite-sized puffed squares, blanketed with the flavors of cheddar and a gentle touch of spice. Think grilled cheese made with a savory cheddar spread baked into perfection, ideal for snacking or entertaining!
This is an old recipe that’s been in circulation for decades and one worthy of keeping in your files. They take a little bit of time to assemble but it’s nothing complicated. Plus, they can be made a day ahead and kept refrigerated overnight or frozen for 3 to 4 weeks, baked or unbaked, .
Most of the ingredients are pantry staples – mayonnaise, butter, cream, and Worcestershire sauce. Then to add a touch of spice and seasoning toss in dry mustard, paprika, kosher salt and freshly cracked black pepper. Grab a block of cheddar cheese from the market along with a loaf of thinly sliced bread and you’re all set.
It’s almost always best to shred your own cheese. It only takes a few minutes and the mayonnaise, butter, and cream will blend more evenly with the cheese.
For the bread pick a sturdy bread, very thinly sliced. Pepperidge Farm makes a “Very Thin White Bread” that is ideal for making cheese squares. It can be found in many food markets and online.
Cheese squares are just right paired with a cold brew or a glass of wine…
…but also wonderful served with a hot bowl of soup.
The hardest part of making these little cheese bites is assembling them for baking – or maybe it’s waiting for them to bake!
Cheese Squares
If you can’t find a sturdy bread that is very thinly sliced you can buy a whole loaf of white bread, have the bakery slice it for you.
12 thin slices of firm white bread, such as Pepperidge Farm Very Thin White Bread
1 cup finely shredded cheddar cheese, gently packed when measuring
¼ cup good mayonnaise
¼ cup butter, room temperature
1 tablespoon heavy cream
1-½ teaspoons Worcestershire sauce
¼ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
¼ teaspoon dry mustard
¼ teaspoon paprika
Using a knife with a serrated edge, trim the crusts off the bread, squaring up the slices, then cut each slice into fourths.
Toss the shredded cheese into a large bowl, along with the mayonnaise, butter, and heavy cream. Using an electric mixer, beat together on medium speed until blended together.
Add the Worcestershire sauce, the kosher salt, black pepper, dry mustard, and paprika. Stir into the cheese mixture until well combined and smooth.
Lay the bread squares out onto a large surface and spread a small amount of the cheese mixture over half the squares, about 1 teaspoon (by measurement). Don’t use too much on this layer or as the cheese melts in the middle, the squares will slide apart.
Place the remaining squares of bread on top of each and set the cheese squares on baking sheets lined with a Silpat liner or with parchment paper.
Divide the remaining cheese mixture over the tops, spreading with a little on the sides of each stack.
Bake the cheese squares in a 375-degree oven for 12 minutes, or until they are a light golden color.
You can bake these a day ahead of time and keep refrigerated until ready to bake. They also freeze well baked or unbaked for about 3-4 weeks. If you bake them straight from the freezer just add about 5 minutes to the cooking time.
Makes 24 squares – this recipe is easily doubled.
The cheese squares are created by stacking two pieces of bread with a bit of the cheese spread in the middle. Don’t use too much on this layer or as the cheese melts in the middle, the squares will slide apart.
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Cheese Squares
Equipment
- Baking sheets lined with Silpat liners or parchment paper
Ingredients
- 12 slices firm white bread, such as Pepperidge Farm Very Thin White Bread
- 1 cup finely shredded cheddar cheese, gently packed when measuring
- ¼ cup good mayonnaise, such as Duke’s
- ¼ cup butter, room temperature
- 1 tablespoons heavy cream
- 1-½ teaspoons Worcestershire sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon dry mustard
- ¼ teaspoon paprika
Instructions
- Trim the crusts off the bread, squaring up the slices. Cut each slice into fourths.
- Toss the shredded cheese into a large bowl, along with the mayonnaise, butter, and heavy cream. Using an electric mixer, beat together on medium speed until blended together.
- Add the Worcestershire sauce, the kosher salt, black pepper, dry mustard, and paprika. Stir into the cheese mixture until well combined and smooth.
- Lay the bread squares out onto a large surface and spread a small amount of the cheese mixture over half the squares, about 1 teaspoon (by measurement). Don’t use too much on this layer or as the cheese melts in the middle, the squares will slide apart.
- Place the remaining squares of bread on top of each.
- Set the cheese squares on baking sheets lined with a Silpat liner or with parchment paper.
- Divide the remaining cheese mixture over the tops, spreading with a little on the sides of each stack.
- Bake the cheese squares in a 375-degree oven for 12 minutes, or until they are a light golden color.
