Renowned sandwich connoisseur The Xandwich has taken the humble cheese on toast to a whole new level and breathed new life into the traditional Welsh Rarebit with a generous ‘ol squeeze of French’s yellow mustard. Trust us, this is a one-of-a-kind, deliciously mustardy sandwich you won’t be wanting to share with anyone!

Ingredients: 

French’s mustard (as much as you desire!) 
250ml milk
1 bay leaf
25g butter, plus extra for the toast
25g plain flour
20g strong mature cheddar, plus extra for topping
Half a red onion
Cornichons 
Coriander
3 slices of sourdough or similar artisanal bread

Method: 

• To start, add the milk and bay leaf to a pan and gently bring to the boil. Once the milk comes to the boil, take the pan off the heat and leave the milk and bay leaf to infuse for 15 minutes. The bay leaf will help enhance the flavour of the roux. After 15 minutes remove the bay leaf and discard.
• In a separate pan, add the butter and melt over a low to medium heat, once the butter has fully melted add the flour little by little stirring constantly until a smooth roux forms. Roux’s are used to thicken up the sauce and can also be used to enhance flavour depending on how long you cook it. The longer you cook it darker and nuttier it becomes as the flour begins to cook. Note: over cooking the roux will make the sauce bitter.
• When the roux is to your liking, slowly add the infused milk to your roux, whisking continually until a smooth sauce has formed.
• Once you are happy with the consistency of your sauce add in the grated cheddar along with a big dollop of French’s American mustard. Mix well until the cheese and mustard are combined with the sauce.
• For the final step of the sauce add the finely diced red onion and cornichons to the pan and mix well. Once mixed take the pan off the heat and leave to cool.
• Heavily butter both sides of the sourdough and place under the grill to toast. Alternately the bread can be toasted on a griddle pan or a regular pan.
• Once the bread has been toasted to your liking, evenly spread the cooled sauce on top of each slice, sprinkle with more cheese and put under the grill or in a hot oven until golden and bubbling
• Finish with coriander to add some freshness and a bit of colour and tuck in!