PURPOSE: To improve texture with fragrance and softness by forming a sliced cheese into a sandwich form with fish meat sheets, etc., then melting the cheese in an unpressed state by heating, bonding the sliced cheese to the fish meat sheets, etc., and simultaneously removing water.

CONSTITUTION: Starch, a seasoning, etc., are added to ground fish meat and kneaded and the kneaded mixture is subsequently hot formed and dried to provide fish meat sheets 1. A sliced cheese 2 is then sandwiched between the sheets 1 and 1 to afford a sandwich food 3, which is subsequently placed on a net conveyor 5 and introduced into a roaster 6. Both the top and the bottom surfaces thereof are heated at 75-120°C for 3-6 min with gas burners or (far) infrared lamps 4 to melt the cheese 2 by heating and bond the sheets 1 and 1 to the cheese 2 in an unpressed state. The sandwich is simultaneously regulated so as to provide 32-36% moisture content. The regulated sandwich is then cooled, lightly pressed with form adjusting rolls 7 and 7 and subsequently cut with a cutter 8.