These famous cheese rolls are handy to have in the freezer, so I’ve made this an extra big batch. For a Hawaiian version, add drained crushed pineapple while the cheese mixture is cooling.
Ingredients
For the southland cheese rolls
- 500g tasty cheese — grated
- 400ml can evaporated milk
- 29g packet onion soup mix
- 1 large onion — finely diced
- A pinch of cayenne pepper (optional)
- 2 loaves sandwich bread — crusts removed if you like
- A little melted butter, for brushing
- Extra grated cheese, to serve
Method
For the southland cheese rolls
- Preheat the oven grill. Line a baking tray with baking paper.
- Mix the cheese, evaporated milk, soup mix, onion and cayenne pepper, if using, in a medium saucepan.
- Melt over a gentle heat, stirring, until thick and smooth.
- Allow to cool a little before spreading generously over the bread slices.
- Roll up the bread slices into logs and place them on the prepared tray.
- Brush with the melted butter and sprinkle with the extra grated cheese.
- Place under the grill and cook until golden brown.