Rolled Sandwiches are a vintage American dish that emerged during the early 20th century when creative homemakers sought innovative ways to serve cheese and bread beyond the standard sandwich. Particularly popular in church cookbooks and mid-century home kitchens, these sandwiches use a creamy cheese filling spread on soft, thinly sliced bread that’s rolled, rested, then brushed with butter and baked. This method creates a comforting, warm, and slightly crisped bite-sized treat, perfect for gatherings, luncheons, or afternoon teas. The recipe, handwritten and passed down, reflects a time of frugality and resourcefulness blended with culinary warmth.
Ingredients
- 1 tbsp butter (melted )
- 1 tsp corn starch
- 1/4 tsp salt
- 1/2 cup thin cream (or top milk)
- 1/2 tsp mustard
- 1/2 lb cheese (grated )
- 10 slices bread (thinly sliced )
- 2 tbsp butter (melted, for brushing)
Instructions
Step 1: Make the Cheese Sauce
- Combine melted butter, corn starch, salt, thin cream (or top milk), and mustard in a saucepan or double boiler.
- Heat and stir until smooth and slightly thickened.
Step 2: Add Cheese
- Stir in 1/2 lb of grated cheese.
- Continue cooking until the cheese melts and the mixture is fully blended.
Step 3: Prepare Bread Rolls
- Spread the warm cheese mixture onto thinly sliced bread.
- Roll each slice tightly.
- Wrap rolls in a damp cloth and let them rest for about 20 minutes.
Step 4: Bake
- Remove cloth.
- Brush each roll with melted butter.
- Place in a preheated oven at 375°F (190°C) and bake until golden brown.
Tips
- Substitute sharp cheddar with Swiss or Colby for a milder flavor.
- Add a pinch of paprika or cayenne for a subtle kick.
- For extra richness, mix in 1 tbsp mayonnaise before spreading.
- Roll in whole-wheat or rye bread for a rustic version.
- Can be prepped ahead and browned just before serving.
Transcription of the Original Recipe
Read or copy the transcription
Rolled Sandwiches.
1 tbsp. melted butter
1 tsp. corn starch
1/4 " salt
1/2 c. Thin cream or
top milk
1/2 tsp. mustard.
Mix and cook in double
boiler with 1/2 lb. cheese grated
& cook together. Spread on
Thinly sliced Bread rolled
& put in damp cloth till time
to serve. Then brush with
melted butter and brown in
oven.
Mrs. F. CurrierFrom Transcription to Instructions
We loved the short original directions but they leave a couple of things unsaid, so our instructions spell them out into clear steps you can actually follow: make the butter–cornstarch cream base in a double boiler, stir in the grated cheese, spread on thin bread and roll, then wrap in a damp cloth (we say about 20 minutes) before brushing with melted butter and browning. The main practical help is that we tell you when to add the cheese and when to brush and bake , and we give an oven temperature so you don’t have to guess.
Nutrition
Calories: 310kcalCarbohydrates: 18gProtein: 12gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 65mgSodium: 560mgPotassium: 120mgFiber: 1gSugar: 3gVitamin A: 480IUCalcium: 280mgIron: 1.1mg
