In a mixing bowl, beat cream cheese and mayonnaise until smooth. Stir in cheeses, garlic powder, and seasoned salt. Spread five slices of bread with the cheese mixture, about 1/3 cup on each. Butter the outsides of sandwiches; cook in a large skillet over medium heat until golden brown on both sides.
The emulsion of oil, egg yolks and lemon juice and seasonings creates this thick creamy dressing. (Without the egg yolks this is called salad dressing.) Commercial mayonnaise is required to be 65% oil.
Most recipes that call for salt are referring to table salt, which has additives like iodine and an anti-caking agent to prevent humidity. Many chefs prefer kosher salt for cooking and sea salt for table use because they have a softer flavor than table salt. Kosher salt is made by compacting granular salt, producing large, irregularly shaped flakes which allow the salt to easily draw blood when applied to butchered meat (koshering process). The structure dissolves easily and provides flavor without oversalting because of it’s large surface area. Hawaiian sea salts (red or black) are specialty finishing salts. The red variety has an iron taste and is used to add color. The black variety has a sulfuric aroma from the addition of purified lava. Black salt (kala namak or sanchal) is more tan than black, and has a very strong, sulfuric flavor. Black salt is available in ourn markets, either ground or in lumps. Pickling salt is free of the additives that turn pickles dark and pickling liquid cloudy. Sel gris is a gray salt from France, and fleur de sel is a by-product of sel gris created when sel gris is allowed to bloom into lacy flowerlike crystals in evaporation basins.
Garlic powder is dehydrated ground garlic, and provides some of the flavor, but not the texture, of fresh garlic. It disperses well in liquids, so it’s a good choice for marinades.
Cream churned into a solid state. In the U.S. butter must contain at least 80% milk, and the USDA grades its quality on flavor, body, texture, color and salt (AA, A, B, and C). Sweet butter is simply made with sweet, as opposed to sour cream — almost all. All butter is salted unless it specifically says unsalted, in which case it has absolutely no salt. Unsalted is preferred in baking so the baker has control over the salt content, but is more perishable (salt is a preservative). Whipped butter has air beaten into it, which makes it easier to spread when cold. Light or reduced-calorie butter has about half the fat as regular through the addition of other stuff (skim milk, water, gelatin, read the label).