Ever wondered what you would need to make a great cheese savoury sandwich? Here is a simple recipe for the classic British cheese and onion sandwich you can easily make at home.
This makes a perfect addition to your list of afternoon tea sandwiches, picnics, school packed lunches and more. It is quick, easy and only requires a handful of ingredients
Cheese and Onion Sandwich
I love sandwiches and honestly, I can say I have made a few shares and still making it thanks to the kiddos. Cheese and onion sandwich is a British classic sarnie and a delicious one too. It is quick and easy to make and full of flavours.
Right, this is a quick recipe to show you how to make a good and delicious cold sandwich everyone would love, let’s get to it.
Ingredients (cheese and onion sandwich filler)
Sliced bread: this could be white bread, brown, 50/50, malted or grained
Red Leicester cheese
Chives: substitute with green onions
Butter: it should be at room temperature so it is easily spreadable. You may even use honey butter if you fancy.
Mayonnaise: I used light mayonnaise but you can use fat-free mayo. I would recommend if you will be using fat-free mayo then it should be Hellmann’s (not sponsored)
How to make cheese and onions sandwich
Prep the ingredients: shred the cheeses, finely chop the onions and chives then set aside
Make the cheese savoury: to a mixing bowl combine cheddar cheese, red Leicester cheese, onion, chives, mayonnaise, black pepper and mix to combine.
Spread butter on one side of the sliced bread (you will need even numbers of sliced bread)
Add the sandwich filling about 1 to 2 Tablespoons to one side of the buttered bread and spread it evenly on the bread. Cover the bread with another buttered bread and cut it into rectangles or diagonally. Serve and enjoy.
How to store
Transfer the sandwiches to an airtight container and store in the fridge for up to 24 hours.
- Use blocks of cheese that you would grate yourself at home instead of pre-shredded ones. More flavours and less fillers.
- Make the cheese savoury a few days ahead of the time to save time.
- Make the sandwich filling about 30 minutes in advance and store in the fridge for the flavours to develop.
- Use crustless sliced bread to save time
- Apart from salt and vinegar crisp, you can serve this sandwich with any type of crisp you want or tomato soup to make it a complete meal.
Best sandwich cheese slices
Here is a list of the best cheese slices for cold sandwiches, they are usually sold in packets in the shops.
Cheddar cheese (mostly mild but you can use sharp cheddar too)
Mozzarella (very mild in flavour and might require additional condiment to enhance its flavour)
What is cheese savoury?
Cheese savoury is a classic traditional British sandwich filler made with two or more types of cheese, mayonnaise, onions. The most common type of cheese is mild or sharp cheddar cheese, red Leicester or mozzarella cheese.
The filling can be made at home but is also available in some supermarkets.
How long does cheese Savoury last?
The sandwich filling will last 3 to 5 days in the fridge in an airtight container.
Can you freeze cheese and onion sandwich filler?
No, I wouldn’t recommend it as the filling contains mayonnaise which is not suitable for freezing. It would last up to 5 days in the fridge though.
Watch how to make it
More mini sandwiches recipe
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Cheese and Onion Sandwich
- 12 sliced breads this could white bread brown, 50/50, malted or grained
- ¾ cup Cheddar cheese shredded
- 1 cup Red Leicester cheese shredded
- ⅓ cup Onion finely chopped
- 2 Tablespoons chives finely chopped substitute with green onions
- Butter it should be at room temperature so its easily spreadable.
- ½ cup Mayonnaise
- black pepper to taste
- Prep the ingredients: shred the cheeses, finely chop the onions and chives then set aside
- Make the cheese savoury: to a mixing bowl combine cheddar cheese, red Leicester cheese, onion, chives, mayonnaise, black pepper and mix to combine.
- Spread butter on one side of the sliced bread (you will need even numbers of sliced bread)Add the sandwich filling about 1 to 2 Tablespoons to one side of the buttered bread and spread it evenly on the bread. Cover the bread with another buttered bread and cut it into rectangles or diagonally. Serve and enjoy.
Transfer the sandwiches to an airtight container and store it in the fridge for up to 24 hours. Note: the nutritional value does not account for the amount of butter used.
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