Double-Decker Cheese Melt
Yield
3 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cheddar cheese
shredded |
|
| ¼ | cup |
butter
softened |
|
| 1 | each |
eggs
|
|
| ½ | teaspoon |
garlic salt
|
|
| ½ | teaspoon |
onion salt
|
|
| 6 | slices |
white bread
|
|
| 1 | x |
paprika
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cheddar cheese
shredded |
|
| 59 | ml |
butter
softened |
|
| 1 | each |
eggs
|
|
| 2.5 | ml |
garlic salt
|
|
| 2.5 | ml |
onion salt
|
|
| 6 | slices |
white bread
|
|
| 1 | x |
paprika
optional |
*
|
Directions
In a food processor, blend cheese and butter.
Add the egg, garlic salt and onion salt; process for 1 minutes 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℉ (200℃) for 12 to 15 minutes or until golden and bubbly.
