Cheese Souffle Sandwiches Recipe
Servings: 12
Ingredients
- 1 pound butter
- 4 (5 ounce) jars of Kraft Old English cheese spread
- 1 teaspoon onion pwdr (I used garlic pwdr)
- 1 teaspoon Beau Monde seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1 teaspoon dill weed
- 2 1/2 loaves of Pepperidge Farm regular slice bread (not the very thin kind)
Directions
- Beat butter and cheese spread together in a large bowl till light and fluffy. Then add in all of the wonderful seasonings.To assemble the sandwiches, stack three slices of bread with cheese mix between the slices. In other words, bread-spread-bread-spread-bread. Then, trim the crust off and cut the stack diagonally, twice. In other words, criss cross. Next, spread mix on all cut sides of the sandwiches and the top. Very Important: Don't spread the bottom. In other words, spread all sides but the BOTTOM. Continue this process till the cheese mix is used. Freeze sandwiches to make hard. Keep sandwiches in airtight container in the freezer till you are ready to use.
- BAKING INSTRUCTIONS: Preheat oven to 350 degrees, place sandwiches directly from freezer to a cookie sheet. Bake for 10 to 12 min or possibly till sandwiches are golden around the edges. Serve HOT.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 12 servings | |
| Calories 402 | |
| Calories from Fat 359 | 89% |
| Total Fat 40.59g | 51% |
| Saturated Fat 25.61g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 999mg | 42% |
| Potassium 130mg | 4% |
| Total Carbs 4.54g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.25g | 2% |
| Protein 6.02g | 10% |
