Homemade Cheespaste Sandwiches
Soft, freshly baked bread paired with a smooth, creamy cheesepaste spread—this from-scratch version brings a nostalgic favorite to life. Lightly tangy, customizable, and perfect for layering, it’s a simple but satisfying treat that’s just as fun to make as it is to eat.**This recipe includes instructions for both homemade bread and cheesepaste. You can use store-bought bread if preferred.
Ingredients
For the Bread
Wet Ingredients
- 1 cup 240g lukewarm milk (105–110°F / 40–43°C)
- ⅓ cup 75g unsalted butter, melted and cooled
Dry Ingredients
- 3 cups 360g bread flour plus up to ¼ cup / 30g as needed
- 2¼ tsp 7g instant yeast
- ¼ tsp 1.5g salt
- 2 tbsp 25g granulated sugar
For the Cheesepaste
- 2 cups 200–220g finely grated white cheddar cheese, room temperature
Recommended brands: Anchor Vegetarian Cheddar, Cabot White Cheddar, or Cracker Barrel White Cheddar
- 4 tbsp 57g unsalted butter, room temperature
- 1 tbsp 15g yellow mustard
Optional Add-Ins
- Grated onion to taste
- ¼ tsp or more hot pepper
Optional (Coloring)
- Food coloring red, blue, green, yellow
For Assembly
- 1 loaf prepared bread
Instructions
Part 1: Soft Sandwich Bread
Instructions
- Activate Yeast (If Needed)
- In a bowl, combine warm milk and sugar.
- Add yeast and let sit for 10 minutes, until foamy.
- If using instant yeast, you can skip this step and add it to the flour.
Mixing – Wet Ingredients
- To the yeast mixture, add melted butter and mix
Mixing – Dry Ingredients
- In a separate bowl, whisk together: flour, salt, and yeast (if using instant)
Combining
- Gradually add dry ingredients to the wet mixture.
- Mix until a rough dough forms.
Kneading
- Knead for 8–10 minutes, until smooth and elastic.
- If the dough feels sticky, add flour 1–2 tbsp at a time.
First Rise
- Place in a greased bowl, cover, and let rise for 45, or until doubled.
Shaping
- Flatten dough into a rectangle, roll tightly, and seal the seam.
- Place into a loaf pan.
Second Rise
- Cover and let rise for 45 minutes, until puffy.
Baking
- Bake at 350°F (177°C) for 25–30 minutes, until golden brown.
Cooling
- Cool completely before slicing.
Part 2: Cheesepaste Filling
Instructions
Prep Cheese
- Finely grate the cheese using the small side of a grater.
Mixing
- Add butter and mustard to the cheese.
- Mix until smooth and creamy.
Customize
- Add optional onion or pepper to taste.
- Adjust mustard for sharpness if desired.
Color (Optional)
- Divide into portions and mix in food coloring as desired.
Part 3: Assembly
Instructions
- Slice cooled bread evenly.
- Spread cheesepaste generously onto each slice.
- Layer and stack as desired (single color or multi-color).
- Trim edges for clean sides.
- Cut into triangles or squares.
- Serve immediately or chill briefly for a firmer texture.
Notes
Pairs Well With
- Fresh juice or a light fruit drink
- Tea
- As a snack, party bite, or nostalgic treat
Baking Notes
- Cheese texture: Use room temperature cheese and butter for a smooth, spreadable paste.
- Flavor control: Adjust mustard and pepper to suit your taste.
- Bread texture: Allow bread to cool completely before slicing to avoid tearing.
- Make-ahead: Cheesepaste can be made ahead and stored in the fridge. Bring to room temperature before using.
Discover more from The Sweet Life with Chrissy
Subscribe to get the latest posts sent to your email.
