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The beauty of a cheese and onion sanger

  • By Charlie Browning
  • Published 01/15/2013

I was quietly browsing in my local supermarket the other day when I came across a selection of ‘sandwich fillers’, or as I like to call them ‘my breakfast when I was a student’, and I remembered how much I enjoyed chowing down on them when I was younger. The only problem was, as a student, tubs of sandwich filler were a real treat due to the cost, so I couldn’t help but pick up a vessel of the cheese and onion (the king of sandwich recipes) and eat it. Very fast. Unfortunately, I ate it so fast I decided to have a crack at making my own so trips to the supermarket were kept to a minimum, and I could slightly control the ridiculous amount of fat that are put in the shop-bought variety.

To the uninitiated, this combination might sound odd or, at the very least, like a breath killer. Well, I can’t promise you won’t want to brush your teeth afterward, but we do urge you to give this humble yet satisfying sarnie a try.

A perfect balance of pungent and buttery flavors with a creamy, satisfying texture, the cheese and onion sandwich requires very few ingredients, but there is a lot of room for improvisation depending on what you like and have on hand. You’ll want to use a nice, sharp cheese such as Cheddar, Double Gloucester, Cotswold, or Red Leicester. For the onion, we generally use a combination of sweet white and green onions, but you can also use red onions, shallots, and chives. Add enough mayonnaise or salad cream to hold it all together, but not so much as to overtake the cheese flavor – and then you’re done!

Simply spread over some crusty bread or whatever you have in the cupboard and enjoy. I promise you will.

About the Author : Charlie Browning is writing about Sandwich recipes



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