CHEESE SAVOURY SANDWICH FILLING
This cheese savoury recipe makes a fantastic filling for afternoon tea sandwiches. A step up from basic cheese, this cheese savoury sandwich is easy to make and full of flavour.This recipe makes sufficient filling for 16 dainty afternoon tea sandwiches approx 3 cm x 8 cm
Provided by Jane Saunders
Number Of Ingredients 9
Steps:
- Begin by chopping the red pepper finely and leaving to drain on kitchen paper
- Next, finely dice salad onion
- Mix mayonnaise with paprika and dijon mustard
- Grate the cheddar cheese and Red Leicester cheese finely, then toss together in a bowl - use your hands, it's easy this way
- Add in the pepper & onion and mix again with your hands
- Finally, stir in the mayonnaise using a metal spoon
- Cover and chill until ready to use
- Cut the crusts from the bread
- Cut one of the slices of bread in half - we will only cut 1 sandwich from this slice
- Lay 5 of the full-sized slices out, along with one of the smaller pieces of bread
- Stir the filling briefly and spoon a generous amount onto each slice of laid out bread, spreading it out using a blunt knife
- Top each slice with another piece of bread of equal size
- Cut into slices - my bread allowed 3 sandwiches to be cut from each large piece of bread and just one from the smaller sandwich. In total, you should cut 16 small sandwiches
- Cover until ready to serve and consume as soon as possible (within the hour to avoid the bread drying out)
Nutrition Facts : Calories 441 kcal, Carbohydrate 33 g, Protein 16 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 46 mg, Sodium 653 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CHEESE SAVOURY (SANDWICH FILLING)
A North Eastern classic sandwich filling from England and one that was made famous by Gregg's the Bakers of Gosforth in Newcastle-upon-Tyne. Traditionally used to fill "stotty cake" sandwiches, this is a fabulous vegetarian spread for the school or office lunch box.
Categories Lunch, Salad, Side Dish, Snack
Yield 8 sandwiches
Number Of Ingredients 5
Steps:
- Mix the grated cheese, carrot and onion in a bowl and then add salad cream spoon by spoon, until a spreadable and creamy consistency has been achieved.
- Adjust seasoning with salt and pepper and leave for at least 4 hours in the fridge before using. Keeps for up to 4 to 5 days in a covered container in the fridge.
- Makes 8 rounds of sandwiches or 8 bread rolls.
SAVOURY CHEESE - TRADITIONAL BRITISH SANDWICH FILLER
This is a gorgeous, mellow sandwich filler I have discovered in Britain and got absolutely hooked on! It's a very savoury and cheesy filling with a lovely melt-in-the-mouth texture which makes it the ultimate comfort food. Attention - some people my find this quite smelly, but it's worth it!
Provided by tamed_tigress
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- mix the cheeses in a bowl.
- add mayonnaise to desired creamyness (don`t be too skimpy, though!).
- Add pepper and salt, finely diced spring onion and finely diced onion in quantities that suit you.
- TIPS:
- You may omit the Red Leicester and Mozzarella Cheese and use only Cheddar or similarly strong cheese.
- This tastes best if made the day before and not served straight from the fridge.
- Can be used as filler for sandwiches and baked potato (traditional), but is also gorgeous as a dip for vegetable crudities.
SAVORY TMT SANDWICH FILLING
Tofu Miso Tahini is a delectable vegan sandwich filling. You can replace the sunflower seeds with sesame seeds if you prefer. You'll never want tuna or chicken salad again!!! Try TMT on an open-faced, toasted bagel with ripe tomato slices, on a seed-laden, whole wheat bread with lettuce and sweet onion, or on rye crackers as an hors d'oeurve, garnished with fine slices of vegetables.
Provided by Ellen Fitzpatrick
Categories Sandwiches
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Press tofu to remove excess water: Place tofu on a flat surface. Cover with a cutting board, and place an iron skillet or a similarly heavy object on top. Allow it to sit for about 30 minutes.
- Crumble tofu into a medium bowl. Mix in miso and tahini. If desired, stir in onion, carrot, and seeds. Refrigerate.
Nutrition Facts : Calories 122.4 calories, Carbohydrate 5 g, Fat 8.9 g, Fiber 2.1 g, Protein 8.5 g, SaturatedFat 1.2 g, Sodium 222 mg, Sugar 0.6 g
CHEESE AND EGG SANDWICH FILLING
Nothing fancy here but it worked to make a sandwich a little different from the usual egg sandwich to put in lunches. The original version came from a recipe leaflet that came from the local electric company about 30 years ago. It called for using process cheese and no dressing and chopping everything together in a food chopper(gotta use more electricity for the electric company!) but I prefer the cheddar, doing the prep by hand and usually use Miracle Whip to bind it together as I like it rather than mashing it all together in a food chopper.
Provided by teapotter
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Blend all ingredients together in a small bowl using enough dressing or mayo to bind together as you like it. Use to fill sandwiches. Great with rolls or whole grain bread. Makes about 2 to 2 1/2 cups filling. Average about 6 sandwiches depending on bread used and how generously you fill them.
Nutrition Facts : Calories 203.2, Fat 14.1, SaturatedFat 7.4, Cholesterol 178.8, Sodium 452, Carbohydrate 7.5, Fiber 0.2, Sugar 3.9, Protein 11.9
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