Entree: New Zealand – South Island – Southland Cheese Roll (Warm rolled bread filled with a savory melted cheese and onion mixture, baked until golden)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 12 slices (approx. 1 lb / 450 g) thick-sliced white bread, crusts removed and flattened with a rolling pin
- 8 oz (225 g) mature sharp cheddar cheese, grated
- 1/2 cup (120 ml) evaporated milk
- 2 tbsp (30 g) butter, softened (for the filling)
- 1 small onion (about 4 oz / 115 g), finely chopped and softened
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) English mustard or Dijon
- 1/2 tsp (2.5 g) salt
- Freshly ground black pepper, to taste
- 2 tbsp (30 g) butter, melted for brushing the rolls
- Nonstick spray or extra butter for pan/grill if pan-frying

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish or line a tray.
2. In a small skillet over medium heat, sauté the chopped onion in 1 tbsp (15 g) butter until soft and translucent, about 5–7 minutes. Remove from heat and let cool slightly.
3. In a bowl combine the grated cheddar, cooled sautéed onion, evaporated milk, 1 tbsp (15 g) softened butter, Worcestershire sauce, mustard, salt, and pepper. Mix to a thick, spreadable paste; add a little more evaporated milk if needed to loosen.
4. Lay each slice of flattened bread on a work surface. Spread an even layer of the cheese mixture over each slice, leaving a small margin at one long side. Roll each slice tightly from the opposite long side and tuck the ends under to seal. Repeat to make 6 rolls.
5. Place rolls seam-side down in the prepared baking dish, brush tops with melted butter, and cover loosely with foil. Bake 15 minutes, then remove foil and bake another 5–10 minutes until golden and the filling is bubbling.
6. Alternatively, for crisper surfaces, pan-fry the butter-brushed rolls in a hot skillet or sandwich press until browned on all sides and heated through.
7. Serve hot straight from the oven as a warming, savory entree.