New Zealand cheese and onion triangle sandwiches made with soft white bread

QUICK WINS

Kiwi Cheese and Onion Sandwiches

A classic Kiwi cheese and onion sandwich with a soft, creamy filling.

EASY

10 MINS

SERVES 4

ABOUT THE RECIPE

Cheese and onion sandwiches are simple, but the texture matters. Mixing the cheese with boiling water first makes it soft, creamy and properly spreadable, so it sits beautifully between thick buttered bread. A classic Kiwi café sandwich, minus the queue at the counter.

THE RECIPE

Ingredients

8 slices thick white sandwich bread

320g tasty cheese, grated

1-2 tbsp boiling water

½ large onion, finely chopped

Butter, for spreading

Pinch of salt

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. 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.

SAMANTHA'S NOTES

Grate it fresh

Add water slowly

Chop onion finely

Freshly grated tasty cheese gives the creamiest filling. Pre-grated cheese can work, but the anti-caking agents affect how smoothly it softens.

Pour in the boiling water gradually and stop once the mixture is soft enough to spread. Too much water will make the filling loose and messy.

Finely chopped onion blends into the cheese mixture instead of sitting in sharp little chunks. It gives you the flavour without taking over the sandwich.

KEEP COOKING