from Kate Aiken’s Canadian Cook Book
These cheese sandwich variations are perfect for picnics and back deck lunches. Popular with both kids and adults as the easy eating summer approaches.
Cheese Rounds
Toast rounds of bread; spread with a sauce made by heating together condensed tomato soup and grated cheese. Serve hot.
Tea Biscuits
Roll tea biscuit batter thinly; spread half of it with grated cheese, fold over, cut in squares and bake in a hot oven. Serve warm.
Cream Cheese Filling
Cream ½ cup plain cream cheese; add 1 tablespoon finely chopped onion, 2 tablespoons grated raw carrots and ¼ teaspoon salt. Blend well.
Cheese and Egg Sandwich
Grate ¼ pound nippy Canadian cheese, add 2 finely chopped hard cooked eggs, 1 ½ teaspoons chopped onion and chopped sweet green pickle; add salt and pepper to taste and enough mayonnaise to make it spread easily. Use whole wheat or rye bread. This is a grand mixture for a toasted open face sandwich. Toast the bread on one side, spread the untoasted side with the filling and broil in a hot oven until the cheese runs. It teams up well with cole slaw.
Nada’s Tips & Tricks: These are very old recipes that assumes home cooks know what temperature to use and eyeball amounts of certain ingredients. You can make homemade, refrigerated prepacked or boxed tea biscuits. Try different cheeses. Add spinach or caramelized onions. Get funky with the bread: bagels or brioche buns work well with the cream cheese filling. These ideas are a big hit with the kids and teens! Add some raw vegetables and chutneys and everyone will love them.
Contents and images used with permission by Whitecap Books. Kate Aitken’s Canadian Cook Book | Detail