Open Face Cheese Sandwiches

Sometimes I wonder why I go above and beyond when cooking food for my kids. While I want them to appreciate a wider palate of foods, I also just want them to eat a complete meal and be as nourished as they can be. During my childhood, getting to eat “melted cheese on bread” as a meal was almost like getting to have ice cream for dinner. We knew it wasn’t a balanced meal but it was fun to eat, and most certainly made it easier on my mom if we were eating without complaining! This recipe takes it up a notch a little with Conebella Farm Cheese. Plus, you can pair it with in-season produce, like a side of sliced tomatoes or cucumbers or a salad made with fresh lettuce.

The inspiration for this recipe is Welsh Rarebit, however to make it more kid-friendly we swapped the beer for milk instead.

So whether you’re looking for a comfort food snack or meal, or an easy after-school snack for the kids, look no further than these Open Face Cheese Sandwiches!


Open Face Cheese Sandwiches

  • Author: Rachel VanDuzer


  •  4 slices good quality crusty bread
  • 1 tablespoon butter
  • 1 tablespoon all purpose flour
  • ½ cup milk
  • ¾ cups sharp cheddar cheese
  • 1 teaspoon mustard (optional – more kid-friendly without it!)
  • ½ teaspoon black pepper




  • Lay the sliced of bread on a baking tray lined with parchment paper. Toast in a 450 degree oven for a few minutes on each side until golden brown.
  • While the bread is toasting, melt the butter in a small saucepan. Incorporate the flour, stirring continuously for 30 seconds. Gradually introduce half of the milk, stirring vigorously until the sauce achieves a smooth consistency. Follow by adding the remaining milk and mixing thoroughly. The mixture should gradually thicken, forming a smooth, thick paste.
  • Incorporate the grated cheese, mustard, and black pepper, then continue to cook for an additional minute or two, while stirring continuously. This process will result in the cheese melting completely and the mixture becoming smooth in texture.

  • Using a spoon, distribute the sauce onto the untoasted side of each bread slice, and gently spread it to the edges using the back of the spoon. It’s fine if it spills over the edges.
  • Return to oven for 5 minutes until the cheese is melted and golden brown. Serve and enjoy!


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