Cheese Roll are the ultimate comfort food for South Islanders. In 2010 a competition was held to find the best recipe. I’m going to share that with you today. WARNING Don’t look if you are supposed to be Weight Watching or lowering your Cholesterol. These rolls are not for you!
The support cast:
Ooooops after I mixed everything together I realised I didn’t have the star in the picture!!! The cheese!
Mix together in a microwaveable jug/bowl:
500 grams (1lb) mild grated cheese
1 pkt Maggi Onion soup mix
1 can 375ml (13 ozs)Carnation Evaporated Milk
1 finely chopped onion
1 Teaspoon mustard powder
1/4 cup cream
Microwave for 6 mins on high, stir at 2 and 4 mins. Set aside to cool.This is what it will look like:
Take 1 loaf thin sliced bread (I used Bakers delight – it made 21 rolls)While the filling is cooling spread out the bread – I like to line the counter with paper – no mess to clean up!
When mix has cooled spread it thickly on the bread.
and you have a cheese roll.
If you are not using all the rolls right away you can freeze the excess. I used the bag the bread came in to pack up the spare rolls.
Turn on the grill.
Melt some butter – I know some isn’t very concise but it all depends on how many rolls you are going to grill. All I can say is don’t skimp the butter. I am grilling 6 rolls tonight and I melted this much butter:
Pop rolls rounded side up in a pan and brush with lashings of butter.
Put under grill and watch carefully as they turn lovely crispy brown.
Take out and turn over carefully, brush again with butter, put under grill again, brown, turn again and grill until the rolls are crispy and brown all over.
For a final decadent touch sprinkle with some flaky sea salt. Marlborough Flaky sea salt is just divine.
Let’s go eat!