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.
