Anyone who grew up in the deep south will tell you that they make the best cheese rolls in the country. Recipes have been passed down through generations, cafes throughout the region promote their own “world famous” version, and you’ll always find schools and sports teams selling them by the dozen for fundraising.
Some “trendy” cafes try to get all sophisticated on the cheese roll, by adding gourmet cheeses or other ingredients, or using fancy bread. Cheese roll purists, like myself, will tell you that the best cheese roll has to be made using Maggi Onion Soup Mix and thin white bread.
When toasting these babies, *please* don’t be tempted to use a sandwich press! This will just squash the rolls down into flat, hard little bricks, and you’ll spend twenty minutes scraping the cheesy mixture off the plates of the press.
The best way to toast them is to pre-heat your oven grill to high, place the desired number of cheese rolls on a baking tray, and spread the top side with margarine or butter. Grill until golden and crispy, then turn, butter, and grill again.
Delicious served on their own, stacked high on a plate, or alongside a steaming bowl of tomato soup.
Last week I made a batch of these to pop in the freezer in preparation for when Pickle arrives. This recipe came from my nana, and personally, I think it’s the best there is!
Cheese Rolls – makes approximately one loaf of sandwich-slice bread + 4 slices
375ml can of evaporated milk
1 packet of dried onion soup mix
2c cheese, grated (I use either a tasty cheddar, or a simple edam – nothing too oily)
optional: 1-2t mustard (either powder or prepared)
1 loaf of white bread, preferably thin- or sandwich-slice
Heat evaporated milk and onion soup milk in a medium pan, over a low heat, until well combined.
Add cheese, remove the pan from the heat, and stir until the cheese is melted and the mixture is smooth. Add the mustard, if using, and stir well.
Spread approximately 1T of the mixture over a slice of bread, and roll into thirds.
Allow to cool on a wire rack before freezing or grilling.