Grate the cheeses into a bowl and mix with the cornflour.
Meanwhile add the milk to a pan with the mustard and mix together over a gentle heat.
When the milk is hot but not boiling, add the cheese a bit at a time. Mix well, then add more cheese, stirring well with a whisk.
Keep mixing until the cheese is fully melted, turn the heat up slightly and beat with a whisk until the mixture is smooth and stringy.
Remove from the heat and pour into a tray lined with grease proof paper. Leave to cool and then refrigerate to set the cheese mix.
When you’re ready to make your cheese toastie, remove the skin and break up your Meatless Farm Chipolata Sausages into a bowl. Place a non stick pan over a moderate heat with a splash of oil. When the oil is hot, carefully add the sausage meat to the pan. Cook for a couple of minutes while breaking apart with a wooden spoon and then add as much sriracha or chilli jam as you can handle. Set aside and leave to cool.
Take two thick slices of bread and butter the outsides. In the centre place half of the cheese mix and top with the sausage mix and a drizzle of more chilli jam or sriracha.
Pre-heat a thick bottomed frying pan over a low/medium heat. Carefully place the toastie in the pan, weigh down with a toastie press if you have one. Cook for around 5 minutes or until the toastie is nice and golden on the first side. Carefully flip it over and cook the second side for another 5 minutes.
When the toastie is lovely and golden and the cheese is gooey turn off the heat, using a spatula remove the toastie from the pan and place on a chopping board. Leave for 2 mins to cool and to allow the cheese to settle. Then use a bread knife to carefully slice it in half, find a dark corner, grab a bib and enjoy.
We served ours with a few pickled chillies for an added fiery tickle.
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!