Pull Apart Cheese Crackers (Sandwich Crackers)
This is truly an original homemade pull apart sandwich cracker recipe. Can’t believe no one online is making these pull apart cheese crackers! We searched everywhere on social and online so it looks like we’re the first to make cheesy pull apart cracker sandwiches. They’re one of our go-to party appetizer dishes to make because they’re beyond boring and it’s a fun way to serve crackers and cheese.
What are Todd & Diane’s Pull Apart Cheese Crackers?
They are a great way to serve warm crispy crackers with melty cheese. The title says it all: pull apart crackers with cheese in the center. Take a layer of crackers, add your favorite shredded cheese (or thin sliced melty cheese) and top it with another cracker. Bake it and there you have it: a tray of delicious pull apart cracker sandwiches.
Are These Homemade Cracker Sandwiches?
Yes, they’re like homemade cracker sandwiches but they’re pull apart with melted cheese, which is even better. It’s a big tray of cracker sandwiches all connected together with melted cheese. And what’s even better is that they’re extra crispy and warm when you serve them straight from the baking dish. You can buy the popular keebler sandwich crackers with cheese or make them yourself. After making a batch, you’ll never buy them again. Warm and homemade is always better.
Using Seasoned Crackers vs. Plain Crackers
You can use simple unseasoned crackers or even pre-seasoned crackers. Anything with seasoning will already bring tons of flavor to these homemade pull apart cracker sandwiches. But if you custom season them like we did with our seasoned fire crackers, then you’ll have a flavor bomb in each cracker sandwich bite. We did several tests on different crackers and found that when we made the seasoned saltine crackers first, the end results was a much better tasting pull apart cracker.
Video: How to Make Pull Part Cheese Cracker Sandwiches
Pull-Apart Cheese Cracker Sandwiches
Ingredients
- 1/2 lb. (227 g) saltine crackers (2 saltine sleeves or equivalent)
- 1/2 cup (120 ml) vegetable oil (or other neutral oil like grapeseed oil, canola oil, popcorn oil, etc.)
- 1 oz. (28 g) ranch seasoning packet (about 3 Tablespoons)
- 1 Tablespoon (15 ml) seasoning of choice (lemon pepper, cajun, or steak seasoning), optional
- 1 Tablespoon (15 ml) crushed red chili flakes , or to personal taste
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- 1 teaspoon (5 ml) dried parsley flakes
- 2 cups (227 g) grated cheese (good melting cheeses – cheddar, mozzarella, gruyere, Monterey Jack, gouda, American cheese (slices are ok) etc.)
Equipment
- Baking Sheet Pan
- Parchment Paper optional
- Aluminum Foil optional
Instructions
- Preheat the oven to 250°F (120°C). Line a baking sheet pan with parchment paper or foil.
- In a large plastic bag or very large bowl, combine the crackers. Set aside.
- Combine 1/2 cup of oil, and all the seasonings (1 oz. (3 Tablespoons) ranch seasoning *use less if also adding a salty optional additional seasoning, 1 Tablespoon optional additional seasoning, 1 Tablespoon crushed red chili flakes, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon parsley flakes). Stir or whisk until well combined.
- Pour the seasoned oil over the crackers. Don’t dump the seasoned oil in one spot over the crackers. Pour it evenly over the crackers so they will get a nice and even distribution of deliciousness.
- Close the bag (if using) and gently toss and turn the crackers so the oil and seasonings can distribute throughout.
- Place 1/2 the seasoned crackers in a tight, single, even layer on the prepared baking sheet pan.
- Spread the cheese evenly over the crackers.
- Top with the remaining crackers in an even layer, lining up the top crackers with the bottom crackers.
- Bake at 250°F (120°C) for about 20 minutes or until the top crackers are lightly golden.
- Serve warm.
Notes
Want to substitute a different cracker? Here are some common rough conversions of the crackers often sold in sleeves or smaller bags. It isn’t precise, but it doesn’t need to be. Just get somewhere in the ballpark amount for the crackers.
1 regular box Saltines = 1 lb. or 16 oz. (454g) = 4 sleeves
1 sleeve Saltines = 1/4 lb. or 4 oz (114g)
1 sleeve Saltines = 3 sleeves Ritz fresh stacks (approx.) or 1.25 regular size sleeves
Video
Nutrition Information per Serving
Cover edges of hot baking dish
It’s hard to not dive into these crackers right away because the sooner you eat them, the more melted cheese you get. So if you’re impatient and want to serve these hot and straight out of the oven, there’s some things to consider:
- Make sure to put a hot towel over the edges of the hot baking pan. That way if you’re serving these cheesy warm cracker sandwiches right out of the oven, you don’t want anyone to burn themselves while reaching into grabbing a cracker.
- OR you can lay some foil or parchment under the crackers. Then when you take the crackers out of the oven, just slide the foil or parchment base with the crackers onto over onto a cutting board.
Original Recipe for Pull Apart Cheese Cracker Sandwiches by Todd and Diane?
Yes, we consider this something original because we haven’t seen it anywhere online or on social. We even have our wayback machine archives to cross check and doesn’t look like anyone has made this exact method. So it’s fun to share something original and if you make this, please tag us. We’d love to see the different ways you’re making these warm and cheesy cracker sandwiches.