This Cheesy Carrot & Onion Sandwich may sound a little strange but it seriously a great sandwich. Its one you might find yourself eating time and time again. Its quick, easy and totally yum!
So Im pretty sure this sandwich combination originated from the United Kingdom. Most recipes I have seen use Red Leicester cheese but I choose to use a vintage cheese instead. Its more your typical every day cheese that you may already have in your fridge at home. Tasty would work just as well.
So to describe the sandwich, its bitey from the cheese, a little crunchy from the carrot and onion, a bit tangy from the salad cream and creamy from the mayo – AND it just WORKS!! You will not be disappointed. I seriously urge you to try it!
I used a wholemeal/wholegrain bread to slather my filling between but it would also be great on other sandwich bread, rolls, baps, rye, baguettes or even sourdough. I actually chose to use this store-bought bread for this sanger as I felt like bread that was soft and pillowy so it counteracted with the crunch and texture of the filling. I wanted the filling to shine through! But, hey, you of course can use any bread you like. Its totally your sandwich.
How to make the cheese sandwich
There are two important ratios to making this cheesy sandwich. The first ratio is the cheese, carrot and onion mix and the second is the mayonnaise and salad cream mixture.
Equal Parts
Cheese – Carrot – Onion
to this you must add equal parts
Mayonnaise & Salad Cream
So, lets say you used 1 cup of grated cheese. Then you must add 1 cup grated carrot and 1 cup of sliced onion.
You can then make it as creamy dreamy as you like but as long as you add equal parts mayonnaise and salad cream you’ll be right.
If you add 2 tablespoons mayonnaise to the above mixture, then you must add add 2 tablespoons salad cream. But if you love a really good creamy filling, you could add 1/4 cup mayonnaise and 1/4 cup Salad cream.
The choice is yours. But just remember: EQUAL PARTS
Step-by-step
Serving suggestions
Although this sandwich is perfect on its own, if you would like to add a little something to go with it, I would suggest either some plain salted potato or kettle chips or a simple green salad.
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Cheesy Carrot & Onion Sandwich (Must Try!)
Equipment
- Box grater
Ingredients
- ¾ cup coarsely grated carrot
- ¾ cup coarsely grated vintage or tasty cheese
- ¾ cup thinly sliced red onion (you can dice or grate it if preferred)
- 1 tablespoon chopped fresh parsley or chives
- 1- 1 ½ tablespoons whole egg mayonnaise (such as Hellmans, Best Foods or S & W)
- 1 – 1 ½ tablespoons salad cream (See Notes)
- Salt and pepper, to taste (you may not even need salt – taste first)
Instructions
- First things first, we need to squeeze out as much juice from the carrot as possible (we do not want a soggy sanger filling). So place the carrot onto a clean piece of muslin, use a nut bag, or do as I do, and use a brand new cheap chux cleaning cloth. Gather the carrot up in your chosen method and squeeze the hell out of it to remove as much liquid as possible. Drink the juice or discard it. Place carrot into a medium bowl.
- Add the cheese, onion, parsley, mayonnaise and salad cream to the carrot. Season with salt and pepper (you may not need much salt as the mayonnaise and salad cream is salty already). Mix until well combined. If not making sangers immediately, cover and chill and pop in the fridge until you are ready. Just remember the longer you leave it before using, it will start to go a little soggy and weep. So use it immediately or within 1 hour is best.
- Take your bread of choice and slather one side of piece of bread with butter or marg (if thats your thing), making sure to go right to the edges, yep, goooo right to the edges!
- Divide the cheesy filling between 2 slices of the bread and top with remaining bread slices. Cut in half and serve! Serve with some potato/kettle chips on the side if you want something crunchy to go with it!
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - RATIOS
You will see from the list of ingredients above that the main thing here with this recipe is the ratios. I.e – equal parts: carrot, onion and cheese. And have equal parts: mayonnaise and salad cream. So if you like it more creamy, simply add in more mayonnaise – but however much extra mayonnaise you add, just make sure you add the same amount of salad cream!!
This is the the secret to getting the best tasting sandwich.
So using these ratios, you can make any amount of filling your heart desires. Just make sure to stick with the ratios and you’ll be right! - WHAT IS SALAD CREAM?
Salad cream is a creamy and tangy condiment commonly used in the United Kingdom and Ireland. It resembles a creamy dressing and is typically used on salads, sandwiches, and as a dipping sauce for vegetables. Salad cream is made from ingredients such as vinegar, vegetable oil, mustard, egg yolks, sugar, and various spices, giving it a slightly sweet and tangy flavour profile. It is similar to mayonnaise but has a thinner consistency and a more pronounced tanginess.
Here in Australia, Heinz make Salad Cream and it is available from your local supermarkets such as Coles, Woolies, IGA etc and can be found in the mayonnaise isle/section. Its a great alternative to mayonnaise and generally lower in fat. It is much more ‘tangy’ however.
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