Pub Style Cheese & Onion Cobs (Bread Rolls)

Pub Style Cheese & Onion Cobs (Bread Rolls) – One of my favourite sandwiches is popular again, the pub style cheese & onion crusty cob is having a revival.

A Popular Pub Butty – Pub Style Cheese & Onion Cobs (Bread Rolls)

It seems that one of my favourite sandwiches is popular again, the pub style cheese & onion crusty cob (bread rolls) is having a revival.

So what’s a cob? Also known as a barm cake, bread cake, batch, oven bottom muffin, bap, bread roll or a bun, they are regional variations on a bread roll.

Ours is a nation with a rich and diverse bread making history, with the most marvellous, quirky names; bloomers, cobs, cottage loaves, baps, barm cakes, bannocks, Kentish huffkins, Sally Lunns, stottie cakes, farmhouse, buttery rowies, Granary etc.

And so the list goes on. In fact we have over 200 different types of bread in Britain, with numerous regional varieties of bread products provide us with a culinary map of our nation, some famous and well know, and some not known out of their own villages, or towns.

Whatever you call the bread bun, what is essential is that the bread is buttered (or margarined) and a slab or hefty chunks of mature cheddar cheese placed inside with large (raw) rings of onion….that’s it.

I remember our local pub “The Coach & Horses” in Rillington selling these, which were always popular the visiting darts team.

These huge butties were brilliant for soaking up the ale, but they weren’t particularly user friendly, as you were left with strong onion breath!

I’ve seen these in pubs all over Yorkshire, but apparently they are very popular in the Midlands, and the Black Country – Leicester, Nottingham, Derby and the surrounding area.

For the true pub experience, serve these rustic cheese & onion butties with a pint, pickled onions, and a packet of crisps. I used crusty cobs, with farmhouse cheddar and a raw onion. 

I hope you enjoy these rustic pub style butties, and please do let me know if your local area or pub still sells them, Karen

Notes and Serving Suggestions

• Crusty rolls are best, but regional variations such as barm cakes, baps, bread cakes, batch rolls and oven bottom muffins are also good.
• Red onion is not usually used, it has to be a good old-fashioned yellow (Spanish) onion.
• Mature or a strong flavoured cheese is best, so the onion isn’t too overwhelming.
• Margarine or a plant based spread works too.
• Keeps in an airtight container in the fridge overnight for picnics etc.

More British Butties and Sandwiches

Pub Style Cheese & Onion Cobs (Bread Rolls) Recipe

Pub Style Cheese & Onion Cobs (Bread Rolls)

Yield:
4

Prep Time:
5 minutes

Total Time:
5 minutes

It seems that one of my favourite sandwiches is popular again, the pub style cheese & onion crusty cob (bread rolls) is having a revival.

So what’s a cob? Also known as a barm cake, bread cake, batch, oven bottom muffin, bap, bread roll or a bun, they are regional variations on a bread roll.

Ours is a nation with a rich and diverse bread making history, with the most marvellous, quirky names; bloomers, cobs, cottage loaves, baps, barm cakes, bannocks, Kentish huffkins, Sally Lunns, stottie cakes, farmhouse, buttery rowies, Granary etc.

And so the list goes on. In fact we have over 200 different types of bread in Britain, with numerous regional varieties of bread products provide us with a culinary map of our nation, some famous and well know, and some not known out of their own villages, or towns.

Whatever you call the bread bun, what is essential is that the bread is buttered (or margarined) and a slab or hefty chunks of mature cheddar cheese placed inside with large (raw) rings of onion….that’s it.

I remember our local pub “The Coach & Horses” in Rillington selling these, which were always popular the visiting darts team.

These huge butties were brilliant for soaking up the ale, but they weren’t particularly user friendly, as you were left with strong onion breath!

I’ve seen these in pubs all over Yorkshire, but apparently they are very popular in the Midlands, and the Black Country – Leicester, Nottingham, Derby and the surrounding area.

For the true pub experience, serve these rustic cheese & onion butties with a pint, pickled onions, and a packet of crisps. I used crusty cobs, with farmhouse cheddar and a raw onion. 

I hope you enjoy these rustic pub style butties, and please do let me know if your local area or pub still sells them, Karen

Ingredients

• 4 x crusty cob bread rolls (or bread rolls of your choice) cut in half
• Butter, or margarine
• 225g (8 ounces) mature Cheddar cheese, cut into slabs or big chunks
• 1 large yellow (Spanish) onion, peeled and cut into thick rings

Instructions

1. Butter both halves of the bread rolls.
2. Arranged the large slabs of cheese on the bottom half.
3. Place the sliced onion ring or rings on top.
4. Then place on top half on top of the filling.
5. Serve with a pint of ale, pickled onions, and a packet of crisps, with a copy of the daily paper for an authentic pub experience.

Notes

Crusty rolls are best, but regional variations such as barm cakes, baps, bread cakes, batch rolls and oven bottom muffins are also good.

Red onion is not usually used, it has to be a good old-fashioned yellow (Spanish) onion.

Mature or a strong flavoured cheese is best, so the onion isn’t too overwhelming.

Margarine or a plant based spread works too.

Keeps in an airtight container in the fridge overnight for picnics etc.

Nutrition Information

Yield 4

Serving Size 1

Amount Per Serving

Calories 348Total Fat 21gSaturated Fat 11gUnsaturated Fat 10gCholesterol 74mgSodium 563mgCarbohydrates 22gFiber 2gSugar 3gProtein 17g