I Tried the 1950s Cheese Dream Recipe

For the past 4 years, a group of 10 of us gather between Thanksgiving and Christmas for our made-up holiday feast we’ve deemed “Friendsgivingmas.” Most years, we can also sneak in a poolside summer potluck too, but besides that, this is the one time we can usually get our calendars to align to share a night of quality time and culinary delights.

Although the menu evolves each year, each individual or couple tends to stick to their set roles: The pastry chef brings dessert (naturally) and the host makes the entrée. Another couple often brings soup, and I’m always on either appetizer or side dish duty. Cheese boards, mezze platters, meatballs, and crostini have already had their day, so I’ve been on the hunt for something new to bring to the table. 

Just in time, I stumbled upon a recipe from our friends at Southern Living for “Cheese Dreams,” which they say have been a “legendary” Southern dinner party staple since the 1950s. 

How to Make Cheese Dreams

A staple in Junior League cookbooks, suburban homes, and social clubs across the South—and now beyond, thanks to folks moving and bringing their most treasured recipes with them—Cheese Dreams have deep ties to Nashville, according to Southern Living. But you can make them no matter where you live following this simple formula:

1. Make the filling. In a bowl, use a hand mixer to beat together finely-grated sharp Cheddar cheese with softened unsalted butter. Once combined, mix in heavy cream, an egg, Worcestershire sauce, salt, dry mustard, and cayenne pepper or hot sauce, to taste.
2. Build the bites. Slice the crusts off firm white sandwich bread slices, then cut each slice into four squares. Spread the cheese mixture on half, using about a teaspoon each, then top with another square of bread. Use the rest of the cheese mixture to coat the top and sides of each mini sandwich.
3. Bake and enjoy. Place the “dreams” on a sheet pan and bake at 375°F until golden brown, about 15 minutes.

Tips for Making Cheese Dreams

Similar to bite-sized grilled cheese sandwiches—just dressed up to party—Cheese Dreams are quite easy to make. After trying them myself and comparing notes with our Test Kitchen, we have a few ideas to help streamline and customize if you give these a shot, too.

• Slice it right. Trim the crusts off the bread, then keep them in full slices as you apply the cheese mixture. Add the top slice, then cut the sandwiches into quarters before spreading on the extra cheese mixture. This will make the process a lot less putzy.
• Flex with your filling. Sharp cheddar shines through beautifully, but it’s far from your only option. Consider swapping in aged Cheddar, Gouda, Monterey Jack, Colby, or Provolone if you prefer. Since pre-shredded cheeses are coated in anti-caking agents that can impede melting, our Test Kitchen recommends grating your own cheese from a block or wedge. Besides switching up the cheese, you could also add a pickle, small slice of ham, or dab of hot pepper jelly to each “dream,” if desired.
• Add a dip. Cheese Dreams are typically served on their own as a bite-sized appetizer, and pack enough flavor on their own. Still, pairing Cheese Dreams with a dip like Caesar dressing, marinara sauce, or honey mustard might just transport you and your fellow diners to cloud nine.
• Get a head start. Our Southern Living pals confirm that you can assemble and refrigerate Cheese Dreams the day before, or build and freeze them for up to 3 weeks. Feel free to bake from frozen; just adjust the oven time to 25 instead of 15 minutes. A home cook verifies that this works beautifully, adding, “when I have a free evening, I’ll make a batch or two of Cheese Dreams to freeze. I just pop them in the oven while I’m mixing up drinks for company.”

The Verdict on This Cheese Dreams Recipe

I agree with one reviewer who says “this is definitely a keeper!” With so few ingredients, I see myself quickly being able to memorize the recipe for Cheese Dreams, and can think of dozens of ways to modify each batch so it tastes totally new. (In addition to the cheese variety, the bread style and seasonings can also be adjusted without altering the overall technique.)

As written, the dry mustard and hot sauce add a welcome kick, while the Worcestershire sauce layers on savory flavor. The finished product is similar in flavor to cheese straws, just a little more hearty—and without all the fussing over mixing and piping pastry dough. 

I definitely see myself recreating this recipe often, for Friendsgivingmas and many more gatherings; definitely keeping the bread slices whole until I’ve applied the cheese mixture. That’s a game-changer to streamline this appetizer recipe. Employing that strategy, I look forward to creating a batch or two to store on ice so I’m never more than 25 minutes away from a cheesy, crowd-pleasing appetizer. Now that sounds like a dream come true.