Cheese Savoury

This cheese savoury spread is packed with cheese and vegetables for a cheesy, crunchy treat.

Carrot, spring onions and seasoning are mixed with mayonnaise and mustard to make an unusual sandwich filling or even a dip.

It's even delicious grilled on toast.

Enjoy.

Jump to:

• ❤️ Why you will love this recipe
• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• 🥗 Serve with
• 🥙 Substitutions
• 📖 Variations
• 🍣Storage
• 🍱 Prepare in Advance
• 📋 Recipe
• Sauces and Spreads
• 💬 Comments

Cheese savoury is a sandwich filling that originated in the north east of England and normally includes cheese, onion, carrot and salad cream.

It was used to fill sandwiches and also stottie cake, which isn't a cake at all, but a flat round loaf from the same region of Newcastle Upon Tyne and Sunderland. It is a heavy loaf named after the verb 'stott' or 'stot' which means bounce.

As a southerner I had never heard of this spread, but do remember cheese, onion and salad cream sandwiches. Mayonnaise was a luxury!

Anyway, this cheese spread has had a revamp with 2 different cheeses and uses spring onions instead of normal onions, which can be quite strong.

Of course, it's easy to play around with the ingredients too.

❤️ Why you will love this recipe

• Budget friendly.
• Delicious in a sandwich or grilled sandwich.
• Cheesy and crunchy.
• Easy to make in 10 minutes.

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🥘 Ingredients

• Cheese - I've used mature cheddar and red Leicester for colour. It needs to be a hard cheese for grating.
• Mayonnaise - any variety. I use a reduced fat version.
• Carrot
• Mustard - Dijon mustard for its mild flavour.
• Spring onions - also knwn as green onions or scallions. The long thin ones tend to be mild and sweet.
• Black pepper - freshly ground. The cheese tends to be quite salty, so there is no added salt.

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.

🍽 Equipment

• sharp knife
• chopping board
• cheese grater
• mixing bowl

🔪 Instructions

Peel the carrot and grate on the largest setting along with the cheese.

💭 Top Tip

• If you have a particularly juicy carrot, squeeze out the liquid with your hands over a sieve. This will stop the cheese savoury from becoming too sloppy.

Trim the spring onions and then make a lengthways cut down the middle.

Now finely slice. In this way you don't get large pieces of onion in a bite.

Put all of the ingredients in a bowl.

Mix well.

Use immediately or refrigerate for 30 minutes to make spreading easier.

Spread on a sandwich. There's no real need to add butter as it will be moist enough.

Alternatively, toast bread both sides and spread the cheese savoury on one side.

Grill on a medium heat and enjoy with a dash of ketchup or Worcester sauce.

🥗 Serve with

There's nothing better than a steaming bowl of soup to go with a sandwich.

• Carrot and Courgette Soup
• Pheasant Soup
• Broccoli Cheese Soup
• Cream of Onion Soup
• Crab and Corn Bisque
• Celery and Leek Soup
• Tomato and Courgette Soup
• Tarragon and Mushroom Soup
• French Onion Soup with a Gruyère Crouton
• Slow Cooker Oxtail Soup
• Shellfish Bisque
• London Particular Soup
• Pea and Mint Soup

🥙 Substitutions

• Cheese - use a hard cheese such as edam, emmental, Cheshire and Lancashire.
• Spring onions - use a small shallot.
• Dijon mustard - use English mustard to taste.

📖 Variations

• Vegetables - choose diced bell peppers, cucumber, (with seeds removed), celery or sweetcorn or pickled gherkins.

🍣Storage

• Refrigerator - cover and keep for up to 5 days.
• Freezer - not suitable for freezing.

🍱 Prepare in Advance

• Make in advance and store in the fridge.

More spreads and sandwich ideas

• Afternoon Tea Sandwiches
• Egg Mayonnaise Sandwich
• Chicken Salad Croissant
• Coronation Chicken Sandwich
• Tuna Pâté
• Smoked Salmon Tartines
• Smoked Salmon Pâté
• Potted Shrimps
• Roasted Garlic Butter
• Apple Curd

📋 Recipe

Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.

Do you have a question or did you make the recipe?

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