Golden brown with crispy edges and a delicious broiled cheese and onion topping, these open faced sandwiches go together really quickly and easily using basic store cupboard ingredients. They make for a great impromptu lunch when someone stops by unexpectedly, or for one of those days when you are rushed off your feet and you don't have a lot of time to prepare a lunch.
These go perfectly alongside a hot cup of your favorite soup, or as part of a luncheon plate with some crisp vegetable crudites or potato chips for crunch. Quick, easy and delicious!
As you know I really have a love for vintage style recipes and cookbooks. This recipe I am sharing with you today comes from the Better Homes and Gardens Cooking for Two Cookbook which was published in 1968.
These were some of the first cookbooks that I collected back when I was still at school. I had to leave my collection over in the U.K when I moved back to Canada, but have managed to re-collect a few of them.
This was a really quick and easy sandwich idea which both Eileen and I enjoyed very much. The topping/filling was really rich and delicious and very easy to prepare. They went together in a flash. Eileen is already asking me when I am going to make them again!
I almost burnt them when I was toasting the buns before I put the topping on, so I apologize if the photographs are not great for these. Trust me when I tell you they were really delicious.
INGREDIENTS NEEDED
TO MAKE
CHEESE BUNS DELUXE
There is nothing complicated about this recipe or its ingredients. These are a quick open faced sandwich you can whip up quickly, using basic store cupboard ingredients.
- 1/2 cup (57g) sharp/strong cheddar cheese, grated
- 2 TBS mayonnaise
- 2 TBS chopped ripe olives
- 1 spring onion, trimmed, washed and chopped
- 1/8 tsp curry powder
- 2 hamburger buns, split and toasted
The original recipe called for American Cheese. I did not have any of that, so used a strong cheddar, orange, with great success. It tasted really great!
I used Kewpie Mayo and canned black olives. Spring onions are also called scallions or green onions.
Don't skip the curry powder. It is not overpowering but does add a hint of something special.
If you are really keen you can make your own burger buns. I have a fabulous recipe here. They always turn out really lovely.
HOW TO MAKE
CHEESE BUNS DELUXE
These are really very quick and easy to make. Do take care to watch them when you are toasting the buns for the initial toasting. Mine got browned really quickly. Thankfully I caught them before they were burnt. Despite the dark edges, these were really delicious.
- Heat the grill or broiler function of your oven to high.
- Split your burger buns and toast them briefly under the grill until golden brown.
- Mix the cheese, onions, olives, mayonnaise and curry powder together in a bowl.
- Divide the cheese mixture between the four burger bun halves, dividing it evenly. Spread it out to cover the bread.
- Pop under the grill/broiler and toast for several minutes (about 2) until the cheese melts and bubbles.
- Serve hot.
SUGGESTIONS FOR SERVING
These tasty open faced sandwiches make a great lunch on their own, but would also be lovely served with a hot cup of your favorite soup. Some vegetable sticks on the side would also be very nice. Potato chips would also work well.
Great for quick impromptu lunches due to the ease and quickness of prep. Perfect for unexpected guests. Just put on a pot of soup and whip these up. Presto, lunch is served!
FREQUENTLY ASKED QUESTIONS
DO I NEED TO USE BURGER BUNS?
You can use any kind of bun you have in the house. I don't think the type of bun really matters much. This is a great use for slightly stale buns.
CAN THIS BE MADE AHEAD OF TIME?
You can certainly put the filling together ahead of time, but I wouldn't do it any more than a couple of hours ahead because of the spring onions.
MUST I USE SPRING ONIONS?
I suspect the spring onions were used here because of their color and mild flavor. You could probably use any mild flavored onion.
DO I NEED TO USE RIPE OLIVES?
Although the recipe calls for ripe olives, I think green olives , especially the pimento stuffed ones, would be equally as delicious.
MUST I USE STRONG/SHARP CHEDDAR CHEESE?
Not at all. The original recipe called for American cheese. I didn't have any of that, so I used real cheddar which I have plenty of.
A FEW OTHER CHEESE SANDWICHES TO ENJOY
Cheese sandwiches need never be boring. Here are a few more favorites!
BRITISH CHEESE & ONION SANDWICHES - The recipe creates a classic British-style cheese and onion sandwich filler made with hand‑grated mature white cheddar, Red Leicester, finely minced sweet onion, spring onions, and full‑fat mayonnaise, seasoned simply with black pepper. The key is achieving the right balance—creamy but not gloopy, oniony but not harsh, with good texture from freshly grated cheese.
CHEESE CRUSTED GRILLED CHEESE - A cheese‑crusted grilled cheese is a cozy, over‑the‑top twist on the classic—melty cheese inside, and a golden, lacy Parmesan crust on the outside for extra crunch and flavor. Using simple ingredients like butter, egg, Parmesan, and your favorite melty cheese, the sandwich is built by coating the bread in egg and Parmesan before grilling it to a crisp, toasty finish. Inside, a generous layer of Tex‑Mex–style cheese melts into a gooey center while the exterior becomes deeply savory and crisp. It’s quick, indulgent, and perfect alongside a mug of tomato soup for the ultimate comfort‑food meal.
Pin this recipe to your Sandwich, Lunch, or Vintage Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: two servings
Cheese Buns Deluxe
Prep time: 5 MinCook time: 2 MinTotal time: 7 Min
Toasty open faced sandwiches. Nice and cheesy. Quick and easy to make.
Ingredients
- 1/2 cup (57g) sharp/strong cheddar cheese, grated
- 2 TBS mayonnaise
- 2 TBS chopped ripe olives
- 1 spring onion, trimmed, washed and chopped
- 1/8 tsp curry powder
- 2 hamburger buns, split and toasted
Instructions
- Heat the grill or broiler function of your oven to high.
- Split your burger buns and toast them briefly under the grill until golden brown.
- Mix the cheese, onions, olives, mayonnaise and curry powder together in a bowl.
- Divide the cheese mixture between the four burger bun halves, dividing it evenly. Spread it out to cover the bread.
- Pop under the grill/broiler and toast for several minutes (about 2) until the cheese melts and bubbles.
- Serve hot.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
A bowl of warm oats is one of those simple breakfasts that never stops feeling comforting, and this version with soft, caramel‑sweet dates and bright orange marmalade is a little morning luxury you can make in minutes. It’s wholesome, naturally sweetened, and full of fiber, but still feels like something you’d linger over at the kitchen table. Whether you’re trying to start the day with something nourishing or just want a cozy bowl that tastes like sunshine, these Breakfast Oats with Dates & Marmalade are an easy, everyday favorite.
I have always loved dressing up my oats with things . . . sometimes it is just a spoonful of maple syrup or a sprinkle of maple sugar . . . other times I add dried cherries or cranberries or blueberries . . . or, yes . . . everything!
Today I added chopped dates and some marmalade, but not just any marmalade . . . a good quality marmalade . . . because it's breakfast and well . . . breakfast and marmalade just go together like peas and carrots! On your toast or in your oats. Both are delicious options!
A dollop of marmalade went into the pot with the oats and dates when I was cooking them, and another dollop was swirled on top with some cream when I was eating them, and yes . . . THEY WERE FABULOUS!
This is an incredibly delicious way to enjoy your morning oats. I promise you.
INGREDIENTS NEEDED
TO MAKE
BREAKFAST OATS WITH DATES & MARMALADE
Simple store cupboard ingredients.
For the oats:
- 2 cups (160g) of old fashioned oats, uncooked
- 3 1/4 cup (760ml) of a mix of milk and water (generally speaking I will use half milk and half water.)
- pinch salt
- 1 dessertspoon of good quality marmalade
- 1/2 cup (75g) of chopped dates
To serve:
- Marmalade to spoon over top
- single cream (half and half) for pouring
NOTES ON INGREDIENTS
Old fashioned oats (also called rolled oats) are steamed and flattened oat groats, quick to cook and versatile for various recipes. Do not use quick or instant oats for this recipe.
As I said I use half milk and half water. I also use whole milk for this recipe. This adds richness.
Use the best marmalade you can find, with a healthy proportion of peel in the mix.
I like to use Medjool dates. They have the nicest flavor and texture. Almost caramel-like.
Drizzling with cream to serve is a bit of an indulgence, but a really delicious one. You can easily cut this recipe in half if you are not wanting to make four servings. The cook times will remain the same.
HOW TO MAKE BREAKFAST OATS
WITH DATES & MARMALADE
Its really not rocket science. Follow the instructions and timings and you will have a very tasty breakfast.
- In a medium saucepan bring the water/milk and salt to boiling. (I use a heavy bottomed sauce pan and bring it to a boil over medium high heat. Remember milk expands exponentially when heated to a boil.)
- Stir in the rolled oats, dates and marmalade.
- Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. (I switch to medium low heat for this. I use a rubber spatula to stir, scraping the bottom to make sure that nothing catches.)
- Remove the pan from the heat. Divide between four bowls. (If your bowls are heated your oats will stay warm longer.)
- Top each serving with a spoonful of marmalade and a drizzle of cream. (You can use milk instead of cream, but cream is very nice.)
ALL ABOUT THE DIFFERENT KINDS OF OATS
Whole Oat Groats: The least processed form, retaining the whole grain.
Steel Cut Oats: Chopped whole oat groats, offering a chewy texture and nutty flavor.
Scottish Oats: Stone-ground oats that are coarser than steel-cut oats, resulting in a creamy texture when cooked.
Rolled Oats (Old-Fashioned Oats): Steamed and flattened oat groats, quick to cook and versatile for various recipes.
Quick Oats: Pre-cooked and dried oats that cook faster than rolled oats.
Instant Oats: Fully cooked and dried oats that only require hot water or a microwave to prepare.
Oat Bran: The outer layer of the oat grain, high in fiber and often used in baking or as a cereal.
Oat Flour: Finely ground oats used as a gluten-free flour alternative in baking.
NUTRITIONAL BENEFITS OF EATING OATS
Oats are an incredibly nutritious food to eat and perfect to begin your day with. Well balanced they are a great source of carbohydrates and fiber. They are also a great source of protein.
Rich in anti-oxidants, they can also help to lower your blood pressure when eaten regularly.
Oats contain powerful soluble fiber. This helps to reduce your blood glucose and promotes the growth of good bacteria in the digestive tract. They can also help to regulate type 2 diabetes.
Oats can help lower blood cholesterol. Heart disease is the leading cause of death in the world today and that is partly due to high cholesterol. Many studies have shown that the beta-glucan fiber in oats is effective at reducing both total and LDL (bad) cholesterol levels.
Oats may help lower blood sugar levels, especially in people with obesity or who have type 2 diabetes.
Oats are very filling and can help you to lose weight if you consume them regularly. Eating filling foods can help you to feel full and less prone to snacking on other things.
Naturally gluten free, they are an important source of carbohydrates and fiber for those who are gluten-intolerant.
A FEW OTHER
BREAKFAST RECIPES FOR YOU TO ENJOY
They say that breakfast is the meal that sets you up for the day! Here are a few other breakfast recipes for you to enjoy!
VANILLA BREAKFAST CORNBREAD - If you love starting the day with something simple, cozy, and a little bit nostalgic, this Vanilla Breakfast Cornbread is the kind of bake that makes mornings feel softer. Lightly sweet, tender‑crumbed, and infused with warm vanilla, it’s a quick bread that comes together effortlessly and pairs perfectly with butter, jam, or a drizzle of syrup. Whether you enjoy it fresh from the oven or tuck a slice into your breakfast routine, this cornbread brings a touch of homemade comfort to the start of your day.
COUNTRY FARMHOUSE BREAKFAST BAKED OATS - Made with simple pantry ingredients and baked until warm, hearty, and lightly sweet, this easy recipe delivers all the charm of a farmhouse breakfast with none of the fuss. It’s nourishing, satisfying, and ideal for busy mornings, weekend brunches, or anytime you want a rustic, home‑baked breakfast option that fills the house with the most inviting aroma. Loaded with apples and dried cranberries and the hearty nuttiness of wholesome oats.
Pin this recipe to your Breakfast or Oatmeal Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 4 servings
Breakfast Oats with Dates and Marmalade
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min
A hearty and delicious way to begin your day!
Ingredients
For the oats:
- 2 cups (160g) of old fashioned oats, uncooked
- 3 1/4 cup (760ml) of a mix of milk and water (generally speaking I will use half milk and half water.)
- pinch salt
- 1 dessertspoon of good quality marmalade
- 1/2 cup (75g) of chopped dates
To serve:
- Marmalade to spoon over top
- single cream (half and half) for pouring
Instructions
- In a medium saucepan bring the water/milk and salt to boiling.
- Stir in the rolled oats, dates and marmalade.
- Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.
- Remove the pan from the heat. Divide between four bowls.
- Top each serving with a spoonful of marmalade and a drizzle of cream.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
This Apple & Cheddar Cake is a rich, rustic teatime bake filled with finely diced Granny Smith apple and sharp cheddar cheese, creating a beautiful balance of sweet, tangy, and savory flavors. The butter-rich batter is blended with flour and cornmeal for a hearty texture, while the cheese melts into the crumb, adding depth and a gentle tang. It’s a dense, comforting cake that slices beautifully and tastes even better the next day—especially toasted and spread with butter.
Perfect for teatime afternoons, cozy weekends, or anyone who loves the classic pairing of apples and cheddar in a new, delicious form.
It is no secret that apple and cheese go together very well. They are a beautiful marriage of tart/sweet and tangy/rich flavors. When I was growing up we always had a nice thick slice of cheddar served along with our apple pie. It would have been unthinkable not to have it!
In fact you often see apple pies baked in a cheddar pastry, although, to be honest, I'd rather have an actual slice of cheese with my pie.
This is a delicious cake, stuffed full of little bits of apple and grated cheddar cheese. The apple provides a tart sweetness that is the perfect foil for the richness of the cheddar cheese, which melts into the cake batter, giving it a delicious tang!
It's not a light cake . . . but somewhat heavy . . . but oh so very good, especially with some Maple Sweetened Whipped Cream serve along side. I highly recommend!
INGREDIENTS NEEDED
TO MAKE APPLE & CHEDDAR CAKE
There is nothing too out of the ordinary here.
- 3/4 cup (85g) of plain all-purpose flour
- 1/2 cup (79.3g) fine cornmeal (Polenta)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (113g) ounces of butter, softened
- 3/4 cup (142g) caster sugar (finely granulated sugar)
- 2 large free range eggs
- 6 TBS whole milk
- 1 cup (113g) strong/sharp cheddar cheese, grated
- 1 large Granny Smith apple, peeled, cored and finely chopped (1/4 inch dice)
INGREDIENTS NOTES
Do not use self raising flour or cornmeal.
I used salted butter as that is the only butter I keep in the house. If you are concerned, then cut back on any salt used in the recipe.
Caster sugar is fine granulated sugar, or fruit sugar as it is also called. It is very easy to make your own by blitzing regular granulated sugar in a food processor to a fine grind.
Use a well flavored sharp cheddar cheese. A farmhouse cheddar is perfect. Use a white cheddar, not an orange dyed cheddar.
Granny Smith apples are perfect for this. You want a nice tart apple with a pronounced flavor.
HOW TO MAKE APPLE & CHEDDAR CAKE
This is not complicated in the least.
- Preheat the oven to 350*F/180*C/Gas mark 4. Butter a 9 inch round cake tin. Line the bottom with paper and butter the paper. Set aside. (This allows for ease in removal when done.)
- Whisk the flour, cornmeal, baking powder and salt together in a bowl. (This helps to blend everything together so you don't end up with lumps of unpalatable baking powder in the mixture.)
- Cream together the butter and sugar with an electric whisk until light and fluffy. (This helps to melt the sugar into the butter.)
- Beat in the eggs, one at a time, scraping down the bowl often. (This ensures that everything gets evenly mixed together.)
- Reduce the speed to low and add half of the flour mixture. Stir in the milk and then stir in the remaining flour mixture, just until combined. (DO NOT OVERMIX)
- Fold in the cheese and apple. (I use a rubber spatula for this.)
- Turn the batter out into the prepared pan, smoothing over the top.
- Bake in the preheated oven for about 35 minutes, or until a toothpick inserted in the center comes out clean. (The top should also bounce back when lightly touched.)
- Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack. Flip back over to the right side and cool to just warm before serving. (Peel the paper off the bottom before you flip it back to right side up.)
- Serve cut into wedges with whipped cream that has been lightly sweetened with some Maple Syrup (before whipping) if desired. (see notes) Store any uneaten cake in an airtight container for up to two days at room temperature. (The leftovers are very nice sliced thinly, toasted lightly and spread with butter.)
HINTS AND TIPS FOR SUCCESS
- Read through the recipe several times to help familiarize yourself with any ingredients or equipment needed.
- Assemble everything you need to make the cake before you begin. That way you won't leave anything out from the recipe by accident.
- Bring all of your ingredients to room temperature.
- Follow the directions with precision, especially when it comes to measurements.
- Use a well flavored cheese and grate it on the large holes of a box grater.
- Do not overmix the batter or you risk toughening the cake.
FREQUENTLY ASKED QUESTIONS
HOW FAR AHEAD CAN YOU MAKE THIS CAKE?
You could bake it up to 24 hours ahead. Store in the refrigerator and bring to room temperature before serving. You can also gently warm the slices in a microwave for a few seconds.
CAN THIS RECIPE BE CUT IN HALF?
Absolutely. Cut all of the ingredients in half and then bake in a 9-inch loaf tin. Bake times will probably need adjusting.
CAN THIS CAKE BE MADE GLUTEN FREE?
Although I have never done so myself I cannot see why you couldn't make it gluten free using a one for one gluten free flour in place of the regular flour.
HOW LONG WILL THIS CAKE KEEP?
This cake will keep for up to two days in an airtight container at room temperature.
CAN THIS CAKE BE FROZEN?
Absolutely. Wrap tightly in cling film and then in a layer of aluminum foil. Date, label and freeze. It will keep for up to two months. Thaw completely before serving.
A FEW MORE TEATIME CAKES TO ENJOY
There is naught so tasty as a piece of cake served up with a hot drink. Here are a few more favorites!
TRADITIONAL SEED CAKE - This Traditional Seed Cake is a classic British teatime loaf dating back to Victorian kitchens, lightly sweet, buttery, and warmly scented with caraway seeds. Made with simple pantry ingredients—softened butter, caster sugar, eggs, flour, and a spoonful of ground almonds—it bakes into a golden, tender crumb that slices beautifully. The caraway seeds give it its signature flavor: gently aromatic, slightly earthy, and wonderfully nostalgic.
SULTANA CAKE - This classic Sultana Cake is a traditional British-style teatime loaf with a tender, pound‑cake‑like crumb and plenty of sweet, juicy sultanas in every slice. Lightly flavored with lemon and made with simple pantry ingredients, it bakes into a golden, sturdy loaf that’s perfect alongside a hot cup of tea. The batter comes together easily using the one‑bowl method, and tossing the sultanas in a little flour keeps them evenly distributed throughout the cake. As it cools, the flavors deepen, making it even better the next day. This is a beautifully simple, not‑too‑sweet fruited cake—comforting, reliable, and ideal for everyday baking or sharing with a friend over a warm cuppa.
Pin this recipe to your Baking, Cakes, or Teatime Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: one 9-inch round cake
Apple & Cheddar Cake
Prep time: 11 MinCook time: 35 MinInactive time: 10 MinTotal time: 56 Min
A lovely rich caked stuffed full of lovely bits of apple and the wonderful tang of cheddar cheese. Serve warm with some Maple Sweetened whipped cream for a real treat!
Ingredients
- 3/4 cup (85g) of plain all-purpose flour
- 1/2 cup (79.3g) fine cornmeal (Polenta)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (113g) ounces of butter, softened
- 3/4 cup (142g) caster sugar (finely granulated sugar)
- 2 large free range eggs
- 6 TBS whole milk
- 1 cup (113g) strong/sharp cheddar cheese, grated
- 1 large Granny Smith apple, peeled, cored and finely chopped (1/4 inch dice)
Instructions
- Preheat the oven to 350*F/180*C/Gas mark 4. Butter a 9 inch round cake tin. Line the bottom with paper and butter the paper. Set aside.
- Whisk the flour, cornmeal, baking powder and salt together in a bowl.
- Cream together the butter and sugar with an electric whisk until light and fluffy.
- Beat in the eggs, one at a time, scraping down the bowl often.
- Reduce the speed to low and add half of the flour mixture. Stir in the milk and then stir in the remaining flour mixture, just until combined.
- Fold in the cheese and apple.
- Turn the batter out into the prepared pan, smoothing over the top.
- Bake in the preheated oven for about 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack. Flip back over to the right side and cool to just warm before serving.
- Serve cut into wedges with whipped cream that has been lightly sweetened with some Maple Syrup (before whipping) if desired. (see notes) Store any uneaten cake in an airtight container for up to two days at room temperature. (The leftovers are very nice sliced thinly, toasted lightly and spread with butter.)
Notes
For the maple cream: About 1 tsp of Maple Syrup per 1 cup (250ml) of heavy or whipping cream.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Subscribe to:
Comments (Atom)
Social Icons