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Cheese and Pickle Sandwich

The classic British lunchtime sandwich: thick-cut buttered bread, a generous slab of mature Cheddar, sharp sweet pickle and crisp salad. Made cold, cut on the diagonal, eaten with a mug of tea.

SnacksMainsVegetarianUnder 30 min
10 minEasy528 kcalper serving
Cheese and Pickle Sandwich

Instructions

  1. Take the butter out in good time so it spreads without tearing the crumb. Lay the 2 slices thick slices of bloomer on a board and spread the 10 g of softened butter evenly over one face of each, working right into the corners, the butter seals the bread against the pickle and stops it going soggy.
  2. Cut the 60 g of mature Cheddar into slices about 3 mm thick with a sharp knife, and lay them over the buttered face of one slice in a single even layer, breaking pieces to fill any gaps so every bite has cheese.
  3. Spoon the 30 g of Branston pickle over the cheese and spread it to the edges with the back of the spoon. Keep it on top of the cheese rather than against the bread.

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Per serving

528kcal
21gprotein
47gcarbs
30gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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