Cheese Rolls

It seems every family has their own version of the classic South Island cheese roll. Here I've given two different options for the filling. The first is my mum Yvonne's creamy version - although many Southlanders have voiced their concern that this is in no way a traditional 'Southland sushi' recipe (they are a passionate bunch)!

The second option comes from Mrs Isbister, who has been a figure in my life for as long as I can remember. I played hockey with her children all through primary and high school, and now I see her most weeks at my local supermarket, where we chat about recipes.
Mrs Isbister's version is clearly a good one for scaling up - when I asked her permission to share it, she offered to give me the quantities needed for 230dozen (an amount they made one year for a hockey fundraiser).

INGREDIENTS

Yvonne's Creamy Filling (option 1)
32 g (1-1¼ oz) packet onion soup
250 ml (9 fl oz) can reduced cream
200 g (7 oz) grated cheese (Tasty, Colby or similar)

Mrs Isbister's Cheesy Filling (option 2)
32 g (1-1¼ oz) packet onion soup
300 ml (10½ fl oz) water
500 g (1 lb 2 oz) grated cheese (Tasty, Colby or similar)
1 heaped teaspoon mustard powder

To assemble

24 slices white sandwich bread (a little more than 1 loaf)
butter

METHOD

If you are making Yvonne's filling,combine the onion soup, reduced cream and cheese in a pot and cook, stirring continuously, over a low heat. Keep stirring until the mixture is melted and resembles a soft spreadable mixture.

If you are making Mrs Isbister's filling, heat the onion soup and water together in a pot, stirring until it begins to boil. Remove from the heat and add the cheese and mustard powder. (If the mixture seems a bit runny add a handful more grated cheese.)

Let cool before spreading. Cut the crusts off two sides of each bread slice using a serrated bread knife (or an electric knife). This makes them easier to roll.