VegetarianNorth East English cuisine Street Food

Cheese Savoury Sandwich

Name: Cheese Savoury Sandwich
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: North East English
Ingredients: 150 g mature cheddar cheese; 75 g red leicester cheese; 1 medium Carrot; 3 stalks Spring onions; 4 tbsp whole-egg mayonnaise; 0.5 tsp english mustard; 0.25 tsp ground white pepper; 8 slices thick-sliced soft white bread; 30 g salted butter

A beloved North East classic of sharp grated Cheddar, crisp carrot, and spring onion bound in creamy mayonnaise between soft buttered bread.

🇬🇧United Kingdom· North East England

Prep: 15 min
Cook: 0 min
Total: 15 min
Servings: 4
Difficulty: Easy
Calories: 445 kcal

Ingredients

0 of 9 gathered

Servings

150 g mature cheddar cheese — coarsely grated
75 g red leicester cheese — coarsely grated for colour and mild sweetness
1 medium Carrot — approx. 80g, peeled and finely grated
3 stalks Spring onions — trimmed and finely sliced
4 tbsp whole-egg mayonnaise — good quality
½ tsp english mustard — adds a gentle regional tang
¼ tsp ground white pepper — to taste
8 slices thick-sliced soft white bread — or 1 large stottie cake split open
30 g salted butter — softened at room temperature

Equipment

•Box grater
•Mixing bowl
•Chopping board
•Chef knife
•Butter knife

Nutrition

Per serving, approximate

Calories: 445 kcal
fat: 26 g
carbs: 36 g
fibre: 3 g
protein: 16 g
calories: 445 kcal

Instructions

1
Grate the mature Cheddar and Red Leicester cheeses into a large mixing bowl.
2
Grate the peeled carrot finely on a box grater.
3
Press the grated carrot between sheets of kitchen paper to absorb excess moisture.
4
Add the dried grated carrot and finely sliced spring onions to the bowl.
5
Add the mayonnaise, English mustard, and ground white pepper to the cheese mixture.
6
Stir firmly with a fork until the ingredients are completely combined and bind together.
7
Spread the softened salted butter evenly over one side of each slice of bread.
8
Divide the cheese savoury filling evenly across four of the buttered bread slices.
9
Top with the remaining bread slices, buttered side down, and press together gently.
10
Slice each sandwich diagonally across the middle and serve straight away.

Chef's tips

Squeezing the grated carrot in kitchen paper prevents the filling from becoming watery. For a true Tyne and Wear experience, pack the mixture inside a quarter of a traditional Geordie stottie cake.

Ingredient substitutions

Red Leicester cheese → extra mature Cheddar cheese
spring onions → half a small brown onion, extremely finely minced
thick-sliced soft white bread → Geordie stottie cake or soft white baps

Storage

Store leftover filling in an airtight container in the fridge for up to three days.

Reheating

This dish is served cold and is not suitable for reheating.

Common mistakes to avoid

•Adding too much mayonnaise, which makes the filling runny instead of thick and spreadable.
•Leaving the grated carrot wet, which creates a soggy sandwich.
•Using pre-grated packaged cheese, which contains anti-caking agents that ruin the creamy texture.

Serving suggestions

Serve alongside a bag of ready salted crisps and a pickled onion.Pair with a hot mug of strong Yorkshire or English breakfast tea.Stuff into a freshly baked stottie cake for a traditional Newcastle lunch.