Delicious Cheese Toast Squares

Delicious Cheese Toast Squares

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Jennifer Scott


My mom used to make these, along with an 'olive puff', when I was little. I swear I can eat 10 of them. They are SO good! NOTE: If you've never seen Kraft Old English cheese, it's not in the refrigerated section. It's a jar of cheese and might be near the Velveeta type items.


★★★★★ 2 votes



  • 1
    loaf pepperidge farm very thin sandwich bread
  • 2 stick
    unsalted butter, softened
  • 2 tsp
    onion powder
  • 2 tsp
    dill weed
  • 2 tsp
    hot sauce (i prefer louisiana or crystal)
  • 4 jar(s)
    kraft old english sharp cheese

How to Make Delicious Cheese Toast Squares


  1. Freeze bread for about half an hour, then remove (Freezing helps prevent tearing while spreading). Preheat oven to 350. Cut crusts off bread. Blend butter, onion powder, dill weed, hot sauce, and cheese together until well blended, lighty and almost fluffy. If you find the bread uncooperative, put it back in the freezer for a couple of moments (or you could just keep it in the freezer as you make the individually)
  2. Spread cheese on one slice of bread, top with another slice of bread, spread cheese on that slice and top with another slice of bread. Cut into quarters. Spread cheese all around the sides and top (not on the bottom), and place on baking sheet (spray with Pam first). Bake 15-20 minutes. NOTE: It has been suggested that freezing them after they've been "iced" is a good idea - it's not on my recipe card, but it may have just been inadvertantly left off. If you find that your cheese is 'runnier' and looks like it may just melt off rather than into the bread, then throw them in the freezer for an hour or two prior to cooking.
  3. YUM!

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