A party favorite. The mixture freezes well, allowing for advance preparation.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 35 |
| Yield: | 35 pieces |
Ingredients
- 1 cup shredded processed cheese food (such as Velveeta®)
- 1 cup shredded Cheddar cheese
- 7 slices cooked bacon, crumbled
- 1 ½ tablespoons Worcestershire sauce
- ¼ teaspoon dry mustard
- 2 tablespoons butter, or as needed
- 1 (12 ounce) loaf cocktail-size rye bread
Instructions
- Mix processed cheese food, Cheddar cheese, bacon, Worcestershire sauce, and dry mustard together in a bowl.
- Heat skillet over medium heat.
- Butter both sides of each slice of bread and toast in skillet until browned, 1 to 2 minutes per side; arrange onto a baking sheet. Repeat toasting with remaining butter and bread slices.
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Spoon cheese-and-bacon mixture atop the toasts. Arrange toasts on a baking sheet.
- Heat toasts under the broiler until the topping is hot and bubbling, about 2 minutes.
- You can also use party-size pumpernickel bread.
Nutrition Facts
| Calories | 60 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 183 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Thanks for posting this recipe. my mom made these all the time when I was growing up. we didn’t know the name so we called them Saturday Sandwiches. (she usually made them on Saturdays) I really like your addition of dried mustard. For such a simple recipe it’s a complex flavor! And I never thought to make the mixture ahead of time! I know what I’ll be serving at our next party.
You don’t need the velveta. Mix an equal part of mayo with sharp cheddar. (One cup) instead. I also chop up some cooked shrimp and add it also.
Friggin Amazing. Best. Dish. EVER!
tastey
These were pretty tasty. I don’t keep Velveeta in the house, so I doubled up on the cheddar – even at that I will try a good sharp cheddar next time. Thanks for the recipe, Mattsbelly.