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Makes:
Enough filling for 1 loaf bread
Tam West
Ingredients
| 1 | Small onion, finely chopped |
| 1 packet | Onion soup mix, we used Maggi (Main) |
| 375 ml | Evaporated milk (Main) |
| ¼ cup | Cream |
| 1 tsp | Mustard powder |
| 2 cups | Grated cheese, be generous (Main) |
| ½ | Lemons, zest and juice |
| 1 sprinkle | Grated nutmeg |
| 1 loaf | White sandwich bread, sliced (Main) |
| 1 knob | Butter, melted to brush rolls |
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Directions
- In a saucepan mix together onion, onion soup mix, evaporated milk, cream, mustard powder, grated cheese, lemon zest, a grind of black pepper and a grate of nutmeg.
- Gently heat and stir to melt cheese and thicken. Remove from heat, add the lemon juice and leave to cool 5 minutes. Generously spread on to slices of fresh white bread. Roll into thirds, brush with butter and toast in a sandwich maker (set so it doesn't squash them), until golden and just bursting. You can also bake them in the oven, seam side down.
More 'on a roll' recipes from Warren
- Prawn filled rolls
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