For the cheese sauce

40g butter

40g plain flour

200-300ml milk

1tsp Dijon mustard

50g Berkswell cheese

For the toastie

4 slices of sourdough bread

3-6 slices of bacon of your choice

50g Berkswell Cheese, grated

50g British farmhouse aged Cheddar of your choice

Method

First make your cheese sauce. Begin with a roux, gradually adding in your milk

Once the sauce is thickened, remove from the heat and add your Berkswell Cheese

Add a small teaspoon of Dijon mustard

Lightly season

Spread an even layer of your cheese sauce onto 1 slice of sourdough bread

Sprinkle your farmhouse cheddar in an even layer followed by the grated Berkswell

Season with freshly ground black pepper

Optional fillings here include tomatoes, fresh herbs or onions/shallots. Finely chop and add a layer to your toastie

Now top with your 3 slices of bacon and the second slice of sourdough

Give the sandwich a good push to keep all the layers together

Melt a small amount of butter in a pan (skillet, cast iron, frying or sandwich toaster)

Place the sandwich in the pan and cook for 2-3 minutes on each side, until the cheese is adequately melted but the bread is not burned!

Pushing down gently throughout

Serve