Ingredients
Method
- Freeze the bread for 1 hour before you start.
- In a bowl, toss together the shredded cheese and cornstarch using your hands.
- In a food processor, blend the cream cheese, butter, and cheddar until smooth. Add the egg, dijon, Worcestershire, dry mustard, garlic powder, paprika, salt, and cayenne, and process until fully combined and spreadable.
- Trim the crusts off the bread. Spread about 4 teaspoon of filling on one slice of bread, then top with a second slice of bread and press them together gently. Repeat for 9 total sandwiches.
- Spread more filling on the top and all four outer sides of each sandwich with a thin layer of filling (just enough to fully cover the bread). We find that a small offset spatula is the easiest way to spread.
- Cut each sandwich into quarters. Coat the remaining cut faces, then use the filling to round off the edges and corners. Leave the bottoms bare.
- Transfer to a parchment paper-lined baking sheet, spreading them out slightly. Chill in the refrigerator for 30 minutes.
- Once you place them in the fridge, preheat the oven to 375˚F.
- Place a second sheet pan under your sheet pan (to keep the bottoms from burning too quickly) and bake for 15-18 minutes, until the corners just start to go golden brown.
Notes
Use cheese from a block and shred it yourself. It always incorporates better into the dough.
Eat them plain or serve them with: red pepper jelly, or for an even spicier option, our peach cowboy candy (candied jalapeños). Or dip them in our creamy roasted red pepper sheet pan soup.
Storage: Fridge: airtight container for about 3 days. Reheat in a 300˚F oven for a few minutes until warmed through.
You can also freeze these for up to 3 months. Defrost overnight in the fridge before reheating the same way.
Make ahead: Assemble, cover with plastic wrap and refrigerate overnight. Bake them straight from the fridge the next day.