Cheese Savoury Sandwich Filling – A North East classic sandwich filling from England and one that was made famous by Gregg’s the Bakers
Perfect for a Stottie/Stotty Cake Sandwich
Today’s recipe for Cheese Savoury Sandwich Filling, is an updated recipe from a few years ago, here: Stotty Cakes & Geordie Ploughman’s Lunches! Cheese Savoury (Sandwich Filling) Recipe.
Much though I love that recipe, I recently came upon a recipe in the back of an old BeRo cookbook, that was my late mother’s book, with a slightly different recipe.
Instead of red onion, which I must admit is something my nanny or mum never used a lot, if ever, the onions suggested in this recipe, were spring onions (scallions)
Furthermore, mayonnaise was not mentioned, not that I used it in my other recipe, and salad cream was the binding agent in the recipe I found, which makes sense, given the era.
My grandparents never used mayonnaise, as I remember – it was always salad cream that adorned simple, seasonal salads, as well as boiled eggs and potato salad.
This updated recipe for cheese savoury is fabulous, with a lovely thick and creamy consistency and a really tangy flavour.
It’s also a great way of sneaking some vegetables into your little one’s lunch box, if you make sandwiches with this filling.
My favourite sandwich is cheese and onion, so this has my name all over it, plus this has grated carrot in it, resulting in a really delicious vegetarian sandwich filling.
I recently came back from Northumberland and County Duham, where we had a wonderful week’s holiday, and on my return, I made some Stottie Cakes, and a batch of cheese savoury to fill them with.
This sandwich filling is easy to make, and is fabulous when served in jacket potatoes, and on toast, in the manner of a cheat’s Welsh Rarebit.
Notes:
- 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/stottie cake” sandwiches, this is a fabulous vegetarian spread for the school or office lunch box.
- The filling is also perfect for picnics, suppers, high tea and cricket teas too.
- Once made, it will keep in the fridge for nearly a week, if it lasts that long, and it is also great when spread on toast.
More Recipes from North East England
Cheese Savoury Sandwich Filling Recipe
Cheese Savoury Sandwich Filling
Yield:
8 sandwiches
Prep Time:
15 minutes
Total Time:
15 minutes
Today’s recipe for Cheese Savoury Sandwich Filling, is an updated recipe from a few years ago, here: Stotty Cakes & Geordie Ploughman’s Lunches! Cheese Savoury (Sandwich Filling) Recipe.
Much though I love that recipe, I recently came upon a recipe in the back of an old BeRo cookbook, that was my late mother’s book, with a slightly different recipe.
Instead of red onion, which I must admit is something my nanny or mum never used a lot, if ever, the onions suggested in this recipe, were spring onions (scallions)
Furthermore, mayonnaise was not mentioned, not that I used it in my other recipe, and salad cream was the binding agent in the recipe I found, which makes sense, given the era.
My grandparents never used mayonnaise, as I remember – it was always salad cream that adorned simple, seasonal salads, as well as boiled eggs and potato salad.
This updated recipe for cheese savoury is fabulous, with a lovely thick and creamy consistency and a really tangy flavour.
It’s also a great way of sneaking some vegetables into your little one’s lunch box, if you make sandwiches with this filling.
My favourite sandwich is cheese and onion, so this has my name all over it, plus this has grated carrot in it, resulting in a really delicious vegetarian sandwich filling.
I recently came back from Northumberland and County Duham, where we had a wonderful week’s holiday, and on my return, I made some Stottie Cakes, and a batch of cheese savoury to fill them with.
This sandwich filling is easy to make, and is fabulous when served in jacket potatoes, and on toast, in the manner of a cheat’s Welsh Rarebit.
Ingredients
- 250g grated extra mature or vintage Cheddar cheese
- 1 large carrot, peeled and grated
- 1 bunch of spring onions (scallions) trimmed and very finely diced
- salad cream
- salt and pepper to taste
Instructions
- Mix the grated cheese, carrot and diced spring onions 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, 4 x quarters of Stottie/Stotty cake, or 8 bread rolls.
Notes
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/stottie cake” sandwiches, this is a fabulous vegetarian spread for the school or office lunch box.
The filling is also perfect for picnics, suppers, high tea and cricket teas too.
Once made, it will keep in the fridge for nearly a week, if it lasts that long, and it is also great when spread on toast.
Nutrition Information
Yield 8
Serving Size 1
Amount Per Serving
Calories 134Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 256mgCarbohydrates 2gFiber 0gSugar 1gProtein 7g
