https://westgold.com/
Recipe
Difficulty
Easy
Prep time
20 minutes
Cook time
20 minutes
Serves
10-12 rolls
Ingredients:
1 packet onion soup mix
¾ cup Westgold UHT milk (or other milk)
1 ½ cup grated tasty cheese
18 slices toast bread
Westgold butter, soft for spreading
Method:
Place the milk and onion soup mix into a small saucepan. Put on medium heat, whisking all the time until it thickens and simmers. Add the grated cheese and whisk until melted. Take off the heat and set aside to cool.
Remove the side crusts off the bread (you don’t have to remove the side crusts but it does make it easier to roll them up). Spoon 1 tablespoon of cooled cheese sauce mixture onto the bread and spread it out leaving 1cm from the crust-off side of the bread, sauce free (this leaves room for the sauce to spread).
Roll the bread up into thirds. Preheat the sandwich press.
Spread top and bottom of the cheese roll with soft butter and cook half of them at a time, leaving a gap in-between each roll. Use a metal measuring cup approximately the same height as the rolls (or a ball of tin foil) to stop the full weight of the sandwich press lid squashing the rolls. Cook until golden and just starting to ooze.
Leave to cool for 5 minutes and serve.
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