Smokey Southern Cheese Rolls

Before moving to Dunedin in 2005 I had never heard of such a thing as a cheese roll. In Dunedin the humble cheese roll is heralded as a local delicacy, with tourists openly encouraged to try one in any number of city cafes. The cheese roll is also a champion of fundraising for schools and sports clubs. To be blunt, the cheese roll isn’t really all that humble, it could be argued the cheese roll is a genuine rock star of southern cuisine. While my version of the cheese roll stays true to the base ingredients of the classic, I have also added some exciting flavour notes of smoked cheese and Spanish chorizo.

Ingredients

1 pack of sliced white sandwich bread

1 can of evaporated milk

50gm cheddar cheese grated

50gm smoked cheese grated

6 slices of chorizo salami finely diced

1 packet of french onion soup

Method

Pour the evaporated milk into a small pot and heat gently adding the cheese and french onion soup. Keep stirring until the mixture thickens, add in the chorizo and mix through. Place the ingredients to the side. Now take a slice of bread, spoon a dollop of the mixture around the bread and roll up. I then pop them straight into a container, and once filled, I then seal and pop in the freezer. To serve simply place the frozen cheese rolls in a sandwich press or hot pan and heat until the bread browns and the cheese mixture is hot and gooey. Now there is nothing left to do other than put on the jug and enjoy a cuppa with your cheese roll. Make sure you smother it in butter!