One of my earliest memories is helping my mom prepare these for a cocktail party she was having, and getting to sample the first few until she yelled at me to stop or there wouldn’t be any left. Then, imagine my delighted surprise when just this past year, I was visiting our printers in Milwaukee, Wisconsin, and Elizabeth Quaddracci’s mom made sure she served these same things to me when the family hosted us for dinner. It was a crunchy, yummy taste of history. When I questioned the recipe, we even got confirmation from the chef that the same secret ingredient was used in both: Miracle Whip! Well, my mom used Miracle Whip. The Quadracci’s might have used Hellman’s. But either way, it’s the required ingredient to make it taste just right. Also, the Midwestern twist was to use a rye cracker for the base; my mom always used squishy white bread. I’m going to go with a squishy whole wheat.
- 1 loaf bread (organic whole wheat if you are being good)
- Miracle Whip
- 1 white onion
- Mild cheddar or American cheese
- Slice the bread evenly, cut into bite-size squares, and toast in the oven gently until crisp but not browned.
- Chop the onion into fine pieces.
- After the toast has cooled, spread a thin (but not too thin) layer of Miracle whip on the top.
- Sprinkle a few chopped onion pieces on each piece.
- Sprinkle the top of each with shredded cheese.
- Broil until the cheese is melted and golden.
Serve immediately and before the kids eat all of them! Or what the heck, just make them for the kids and have a party with them instead.