White bread, cheese, onion soup mix and evaporated milk. It is a fundraiser food and it has no business being as good as it is. Nobody needs to improve the recipe. What it will take is a thin line of Truffle'd Hot Honey across the top on the way out of the oven, earthy and sharp against all that soft dairy.
30 mins. Makes 10.
Ingredients
- 10 slices White sandwich bread, crusts on
- 300g Tasty cheese, grated
- 200ml Evaporated milk
- 1 sachet Onion soup mix, dry
- 1 small Onion, grated
- 50g Butter, melted
- 2 dessertspoons Plateit Truffle'd Hot Honey Drizzle
Method
- Warm the evaporated milk with the soup mix and grated onion until it thickens, about 3 mins. Off the heat, stir the cheese through until it goes glossy.
- Cool 10 mins so it is spreadable rather than runny.
- Oven to 200C. Spread the mixture thickly to the edges of each slice, roll up tight, seam down on a tray.
- Brush all over with melted butter. Bake 12 to 15 mins until the tops blister and the seams leak.
- Straight out, drizzle 2 dessertspoons of Plateit Truffle'd Hot Honey Drizzle back and forth across the tray. Eat hot, with a knife and fork, or not.
Make ahead: Rolled and unbaked, they freeze well on a tray. Straight from frozen, add 6 mins.