🧀 Baked Ritz Cracker Sandwiches
⭐ Ingredients
You can mix and match fillings!
Below are common options:
Base
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1–2 sleeves of Ritz crackers
Fillings (choose one or mix):
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Cheddar cheese slices (cut to cracker size)
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American cheese
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Pepper Jack
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Cream cheese
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Peanut butter
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Nutella
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Marshmallow fluff (for dessert version)
Optional Toppings
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Melted butter
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Everything bagel seasoning
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Garlic powder
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Paprika
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Sesame seeds
👩🍳 Instructions
1. Prep the Crackers
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Preheat oven to 350°F (175°C).
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Line a baking sheet with parchment paper.
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Lay out Ritz crackers in pairs (flat side down).
2. Add the Filling
Place your filling of choice on half the crackers:
Savory versions:
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Add a small square of cheese
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Spread a thin layer of cream cheese
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Combine cheese + a slice of ham or pepperoni for “mini sandwiches”
Sweet versions:
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Peanut butter
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Peanut butter + marshmallow fluff
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Nutella
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Nutella + banana slice (add banana after baking)
3. Add the Top Cracker
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Place another Ritz on top (flat side down), creating little sandwiches.
4. Bake
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For cheese-filled sandwiches: bake 5–7 minutes until cheese softens.
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For cream cheese: bake 7–8 minutes until warm and melty.
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For peanut butter/Nutella: bake 3–5 minutes — just enough to warm them.
5. Optional Butter Topping
Brush the tops lightly with melted butter and sprinkle:
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Everything bagel seasoning
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Garlic powder
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Paprika
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Parmesan
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Cinnamon sugar (for dessert version!)
Bake an extra 2 minutes if adding toppings.
🍽️ Serving Ideas
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Serve warm for the best melt
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Pair with tomato soup for a grilled cheese–style snack
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Dip sweet versions in melted chocolate
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Make a big batch for parties — they vanish fast!
⭐ Variations
Cheesy Ham Melt
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Cheddar + thin ham slice inside
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Brush tops with butter + garlic powder
Buffalo Chicken Ritz Melts
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Mix shredded chicken + cream cheese + buffalo sauce
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Fill crackers and bake 7–8 minutes
S’mores Ritz Sandwiches
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Peanut butter + mini marshmallow
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Bake until soft
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Dip half in chocolate
If you want, I can give you a savory-only version, a dessert-only version, or a big-batch appetizer version for hosting.
