A hearty toastie that is great for breakfast or brunch, this recipe features vintage cheddar cheese which you can replace with your favourite sliced cheese.
- 4 thick pork sausages, butterflied
- 1 English muffin, split
- ½ cup canned dill pickles, plus ½ cup extra, to serve
- 125 g vintage cheddar cheese
- 2 tbsps chopped flat-leaf parsley leaves
Heat a small frying pan over moderate heat. Cook sausages for 3 mins each side or until cooked.
Preheat a sandwich press. For each toastie, place a muffin base on a clean work surface. Spread with a quarter of the pickles. Top with a sausage, a quarter of the cheese and a sprinkle of parsley. Top with remaining muffin. Repeat to make 4 in total.
Cook in sandwich press, in batches, for 3 mins or until heated and toasted. Cut in half. Serve with extra pickles.