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Cheese Savoury Sandwich Filling

Cheese Savoury Sandwich Filling

This cheese savoury recipe makes a fastic filling for afternoon tea sandwiches. A step up from basic cheese, this cheese savoury sandwich is easy to make and full of flavour.

Ready in: 15 minutes

Serves: 6

Complexity: very-easy

kcal: 441

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115 g Red Leicester cheese or other strong red cheese
115 g Mature white cheddar cheese
8 tbsp Best Foods Mayonnaise
½ tsp Paprika sweet & mild
½ tsp Dijon mustard
Small orange pepper
2 shallots
16 Slices Bread, White or Brown


Cheese Savoury Filling:
Chop the red pepper finely and leave to drain on kitchen paper.
Finely dice shallots.
Mix mayonnaise, SIDS CRAZY SALT, 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 and stir in the mayonnaise.
Season with SIDS SALT & PEPPER then cover and chill until ready to use.
Make the Sandwiches:
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)
In total this recipe will make around 16 dainty sandwiches each measuring approximately 3 cm wide by 8 cm long. I used average-sized sliced bread. If you have small/ large slices be prepared to increase/ decrease the number of slices of bread needed to obtain this number of sandwiches.
Alternatively, the filling can be used to make 4 regular sandwiches. (crusts not cut off)
I didn’t butter the bread as I felt that the creamy filling didn’t warrant it. But if you prefer to have buttered sandwiches, go ahead.
The filling can be made 24 hours in advance and stored in the fridge. Give it a stir before using to mix in any liquid that has drained out of the peppers.
Once made, sandwiches do not have a long shelf life. They can be wrapped in clingfilm and stored for several hours (refrigerated) but are best eaten freshly made. Do not leave them sitting out, uncovered, for any length of time as the bread will soon dry out.