Cheese Souffle Sandwiches
- 1 lb. butter
- 1 tsp. Tabasco
- 1 tsp. onion powder
- 1/2 tsp. dill weed
- 4 (5 oz.) jars Kraft Old English cheese
- 1 tsp. seasoning (Beau Monde
- )
- 1/2 tsp. Lea & Perrins sauce
- 2 loaves thin sliced bread
- Soften butter and cheese. Beat with mixer until fluffy. Add Tabasco, onion powder, dill weed, Beau Monde seasoning and Lea & Perrins sauce and mix well. Remove crusts from bread. (Dry cut off crusts and put through food processor and save in freezer for homemade crumbs.) Spread 3 slices with mixture and stack. Spread slices and sides and cut into 4 or 6 pieces. Spread cut sides. Place on wax paper and freeze. Then place in plastic bags to store in freezer. When ready to use, place on well-greased cookie sheet and bake at 325u0b0 until edges are lightly browned. Makes about 60 pieces.
butter, tabasco, onion powder, dill weed, english cheese, seasoning, perrins sauce, bread
Taken from www.cookbooks.com/Recipe-Details.aspx?id=94846 (may not work)