- 1 cup Harvarti
- 1 cup Gruyère
- 1 cup Cheddar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup kimchi (finely chopped or medium blended)
- 1.5 cup Best Foods mayonnaise
- 1.5 cup finely chopped parsley
- 1.5 cup evaporated milk
- 1 loaf of bread
- 1 cup melted butter
Add 1 cup of evaporated milk to a pan. Warm the milk over a medium heat.
Mix in the onion and garlic powder.
Add the cheese and start stirring.
Once the mixture thickens, turn off the heat and add the chopped parsley. If the cheese is too thick, add milk. Mix it well. Then set the mixture aside to cool.
Melt the butter and get a brush ready.
Place a sheet of baking paper in an oven tray and have it beside you.
Lay the bread out on a board. Do at least 6 at a time.
On each slice of bread, do the following: a. Brush the butter evenly onto the bread. b. Dollop a tablespoon on more onto the bread and spread it. c. Roll the slice of bread and place it on the baking sheet. d. Repeat the above with each slice.
Try to get at least 16 – 20 pieces out of each batch.
Brush the rolls with the melted butter.
Bake the rolls until they go golden brown.
Mix the finely chopped Kimchi with the Mayo and set aside.