Classic Kiwi Cheese & Onion Sandwiches
A Kiwi café classic you can make at home.
Published Jan 31, 2026
10 MINS
EASY
SERVES 4
About the Recipe
There’s nothing quite like a cheese and onion sandwich to take you straight back to your favourite Kiwi café or dairy. Thick white bread, creamy tasty cheese, and just the right hit of onion; simple, nostalgic, and impossible to resist. It’s the kind of recipe you’ll reach for again and again, whether it’s a quick lunch, a picnic treat, or a little mid-afternoon comfort.
This version is made extra creamy by gently mixing the cheese with boiling water before folding in the onions. The result is soft, spreadable, cheesy that sandwiches beautifully between buttery bread. It’s quick, fuss-free, and café-worthy, no long queues or counter service required.
INGREDIENTS
8 slices thick white sandwich bread
320g tasty cheese, grated
Boiling water, as needed
½ large onion, finely chopped
Butter, for spreading
Salt, to taste
White pepper, to taste
METHOD
1.
Boil your kettle. Put the grated cheese into a heatproof bowl and add a splash of boiling water. Stir with a fork, then slowly add more water, a little at a time, until the cheese turns into a soft, spreadable mixture. It should be creamy, but not runny.
2.
Stir in the finely chopped onion and season with a pinch of salt and white pepper. Pop the mixture in the fridge for 5–10 minutes to firm up slightly.
3.
Lightly butter one side of each slice of bread. Once the cheese and onion mixture has chilled, spread it evenly over four slices, butter side down. Top with the remaining slices, butter side inwards. Slice in halves or quarters and serve straight away.
Tips
For the creamiest texture, freshly grate your tasty cheese instead of using pre-grated. The anti-caking agents in pre-shredded cheese affect the texture.
Water very carefully. Add the boiling water slowly; too much and the mixture will be runny. You want it just soft enough to spread without falling apart.
Buttering the bread before spreading the cheese keeps it moist and prevents sogginess.
Finely chop the onion so it blends seamlessly into the cheesy mixture.
Nutritional Information
Serves 4. Approx per serve:
Calories: 400 | Fat:22G | Carbs: 36G | Protein: 18G | Fiber: 2G | Sodium: 0.65G | Sugars: 4G
Recipe Notes
All recipes are written using metric and Celsius measurements. Unless otherwise stated:
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Eggs are large, free-range.
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Oven setting is fan-forced.
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Spoon and cup measures are level.
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Butter is unsalted.
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Salt is fine sea salt.
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