Red Leicester Cheese and Onion Cob
A classic Leicestershire lunchtime favourite featuring nutty, russet-orange Red Leicester cheese, sharp raw onion, and tangy pickle in a crusty cob.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 465 kcal
Equipment
- •bread knife
- •chopping board
- •butter knife
- •tablespoon
Nutrition
Per serving, approximate
- Calories
- 465 kcal
- fat
- 24 g
- carbs
- 44 g
- fibre
- 3 g
- protein
- 19 g
- calories
- 465 kcal
Instructions
- 1
Slice each crusty cob horizontally in half using a serrated bread knife.
- 2
Spread the softened butter generously across both cut halves of each roll.
- 3
Smear a light trace of English mustard across the bottom halves.
- 4
Spoon a generous tablespoon of sweet pickle evenly over each base.
- 5
Place a crisp lettuce leaf over the pickle to keep the bread crisp.
- 6
Divide the thick-cut Red Leicester cheese evenly between the four cobs.
- 7
Scatter the sliced red onion and spring onions over the cheese layer.
- 8
Season the raw onions lightly with sea salt flakes and black pepper.
- 9
Place the top crusts firmly over the assembled fillings.
- 10
Press down gently with the palm of your hand before serving.
Chef's tips
Use authentic mature Red Leicester rather than mild supermarket blocks for genuine nutty flavour. Slice the onions paper-thin so their sharpness complements rather than overpowers the cheese. A generous layer of butter acts as a waterproof barrier to keep the crusty cob from turning soggy.
Ingredient substitutions
- mature Red Leicester cheese → mature English Cheddar or Double Gloucester
- crusty white cobs → crusty white baps, batch rolls, or sourdough rolls
- traditional sweet pickle → caramelised onion chutney or piccalilli
Storage
Best eaten freshly assembled, but wrapped cobs can be kept refrigerated for up to four hours.
Reheating
This is a traditional cold sandwich roll and is not meant to be reheated.
Common mistakes to avoid
- •Slicing the raw onions too thickly, which makes the filling harsh and difficult to bite through.
- •Skimping on the butter, causing the pickle moisture to soak into the bread roll.
- •Using processed or rubbery pre-grated cheese which lacks authentic flavour and texture.
Serving suggestions
Cooked Red Leicester Cheese and Onion Cob?
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