Southland Cheese Rolls

Method

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1. Warm the evaporated milk, cheese and onion in a small pan over low heat, stirring, for 3 to 4 minutes, until the cheese has melted into a thick, spreadable paste. Stir in the mustard and pepper and cool 5 minutes.

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2. Flatten each slice of bread with a rolling pin so it rolls without cracking.

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3. Spread a generous spoonful of the filling over each slice, right to the edges, and roll up tightly, finishing seam side down.

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4. Spread the outside of each roll well with butter.

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5. Grill under a medium-high grill or in a frying pan over medium heat, turning, for 4 to 5 minutes, until deep golden all over and the filling bubbles at the ends.

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6. Serve hot.

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Chef’s Tips

• Flatten the bread first. It rolls tight without cracking.
• Use a mature cheddar. A mild one gives a bland filling.
• Butter the outsides generously. That is what turns them golden and crisp.

Pairing Suggestions

• Sweet chilli sauce
• Tomato soup
• A cup of tea

Storage & Reheating

Best eaten hot. Refrigerate uncooked rolls up to 1 day, or freeze them for 2 months and grill from frozen for 8 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.