Southland Cheese Rolls

Place all the filling ingredients, except the salt, in a large, deep mixing bowl. Blend with a stick blender until smooth and evenly combined, scraping down the bowl as needed. Taste and add a pinch of salt if needed.

Set aside the end pieces from each loaf. Working one slice at a time, lay the bread flat on your bench and spoon about a tablespoon of filling onto it. Use the back of the spoon to spread an even layer over the two-thirds closest to you, leaving a small gap along both sides and the far third uncovered.

Starting at the edge closest to you, roll the bread away from you into a snug log, keeping the filling tucked inside. Press gently along the top to help it hold its shape, then place seam-side down. Repeat with the remaining bread and filling.

Preheat your oven grill to medium. Position the shelf so the tops of the rolls will sit approximately 15 cm below the element. Line a metal baking tray with foil and lightly grease it.

Spread a thin layer of softened butter over the outside of each roll and sprinkle lightly with salt. Arrange seam-side down on the tray, leaving a little space between them.

Grill for approximately 5–7 minutes in total, watching closely. Once the tops are golden, carefully turn the rolls and continue grilling until the other side is golden and crisp and the filling is hot and melted through the centre.

If the bread colours too quickly, move the tray down a shelf and continue cooking until the filling is heated through. If you’re unsure, cut one roll in half to check the centre.

Let the rolls stand for a minute, then finish with another swipe of butter and a little chopped parsley, if you like. Serve hot, while the bread is crisp and the cheese is beautifully creamy.