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one soft brown granary-bread sandwich cut into two halves on an ordinary plate with flat firm mature cheddar slices and a dark brown chunky mixed-vegetable pickle layer over thin butter, with no green dill-pickle rounds, ham, melted cheese, lettuce, chips or garnish
Andre Lewis

English Cheese and Pickle Sandwich

Mature cheddar and chunky mixed-vegetable pickle make a sturdy cold sandwich on malted bread. Butter both inside faces thinly before spreading the pickle, then keep the cheese slices flat so the filling reaches the corners without turning into a tall stack in the center. The pickle is the British-style dark chopped-vegetable condiment here, which gives the sandwich a sweet-sharp layer between the bread and firm cheddar.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 4 slices soft malted granary sandwich bread
  • 1 tbsp salted butter softened
  • 1/4 cup British-style chunky mixed-vegetable pickle such as Branston Original
  • 4 oz mature cheddar cut into thin flat slices

Method
 

  1. Spread softened butter thinly over one face of every bread slice.
  2. Divide chunky mixed-vegetable pickle over 2 of the buttered slices, spreading it into an even layer without pressing liquid into the crumb.
  3. Arrange cheddar over the pickle, overlapping the slices only enough to cover the bread evenly.
  4. Close with remaining bread, butter-side down, and cut each sandwich in half. Serve cold or refrigerate promptly at 40°F or below, packing with ice packs for lunch.