These sandwiches are amazing, to say the least. If made right, they’re definitely something to be proud of and can serve to everyone.

This is a recipe for 2 sandwiches – 2 people, they’re hefty – however the sauce can be used for up to 4 sandwiches.

For the Cheese Sauce You Will Need:

1 tbsp butter

1 jalapeno, chopped small - seeds removed if you don’t like it too spicy, if you want to bring the heat, chop up a few or all the seeds with the pepper

½ large garlic clove, chopped fine

1 tbsp flour

½ cup or so half & half cream

150g cheddar cheese, 1/2 cup or so shredded

150g Monterey jack cheese, ½ cup or so shredded

Milk (as much as you need to achieve a nice thick consistency – about a ½ cup to a cup or so)

Salt, pepper, chili flakes

Drop or 2 hot sauce

How To...

DICE JALAPENO. Dice the jalapeno pepper into small pieces. To do this, slice off the top, then slice the whole pepper in half, then in half again. The insides of the pepper, the middle lighter green part that holds the seeds, sometimes falls out on its own, but if not, carefully slice it out. The heat lies in the seeds. You can either get rid of all the seeds if you’re not looking for too much heat, but if you like it hot by all means include the seeds. Now slice the pepper quarters in half once more, then dice from then on.

MINCE GARLIC. Chop ½ the large garlic clove into very small fine pieces (mincing).

SHRED CHEESE. Shred the cheeses.

GET YOUR SHIT TOGETHER. Make sure your flour, cream and milk is on standby to avoid any burnage of the sauce.

SAUTEE JALAPENO AND GARLIC. Heat the butter in the little pot, then toss in the jalapeno pepper and garlic. Sautee them in the butter until they soften up a bit.

ADD FLOUR, MAKE ROUX. Add the flour. Equal parts to the butter so it creates a roux – a thickening mixture of fat and flour. Mix it up on the heat, it should be very thick & doughy.

ADD CREAM. Add the cream, and stir it in until the roux is evenly incorporated. Bring it all just up to a boil. Take it off the heat quickly.

MIX IN CHEESE. Add the cheese! Mix it in, it will be extremely thick, maybe a little hard to stir. It’s okay, that’s why we have milk.

ADD MILK, DON'T SEPARATE. Gradually stir in milk until it reaches a smooth thick consistency. You definitely don’t want it runny. My advice is to not put the sauce directly on the heat while you mix. Mix it just over the heat instead. Or else your sauce could separate, which is terrible.

ADD FLAVA. Add and mix in the spices and hot sauce to your taste.

CHEESE SAUCE. There you have it, my cheesy as hell full flavoured glorious cheese sauce!

It’s a very versatile sauce too – instead of jalapenos try red pepper, onions, broccoli, bacon, ham, or tomatoes – the possibilities are endless. Try changing the type of cheese you use as well, simply adjust your seasonings accordingly.

Also, if you’d rather a healthier version, use milk for the entire recipe, or even try half beef or chicken stock/half cream.

Perfect for chip or veg dipping, nachos, macaroni & cheese, fries, and especially cheesesteak sandwiches ;).