Combine the soup mix and reduced cream in a pot.

Grate the cheese and add it to the pot.

Place on a low heat until the cheese is combined.

Remove the crusts from two sides of the bread. I find using an electric knife makes this super easy.

Dollop a pudding spoon amount of mixture onto each slice. Use an icing knife to spread the mixture on each slice of bread.

Roll up the slice of bread holding the crust toward you. The sides will be the piece of bread where you removed the crusts.

If you are freezing the rolls then return them to the bread bag and stack them in. Use the bag tie to close the bag and pop in the freezer. They will last up to three months in the freezer.

If you are eating them, spread butter on each one and grill. Turn over and repeat.