Double-Decker Cheese Melt

Open-faced, double-stacked, and bubbling with a cheddar spread that’s somewhere between a cheese sauce and a souffle topping. The spread comes together in a food processor: shredded cheddar, softened butter, an egg, garlic salt, and onion salt blended until creamy.

Two tablespoons get spread on each slice of bread, then two slices stack on top of each other, cheese side up. The egg in the spread puffs slightly in the hot oven, giving the top a golden, slightly risen crust while the cheese melts and bubbles around the edges.

Cut each stack diagonally for easy handling. The whole thing takes 20 minutes from start to plate.

Pro Tips

• Soften the butter completely before blending. Cold butter makes a chunky spread that won’t coat the bread evenly.
• Use a sturdy white bread that can hold up to the weight of two slices stacked together. Thin sandwich bread gets soggy.
• Watch the oven closely after 12 minutes. The jump from golden to burnt happens fast with cheese.
• A dusting of paprika before baking adds color and a hint of smokiness to the top.

Variations

• Use sharp cheddar for a more intense cheese flavor.
• Add a thin slice of ham or tomato between the two bread layers for a heartier sandwich.
• Swap white bread for sourdough for a tangier, crunchier base.