Cheese Sandwich

Instructions

1. Take the Cheddar out of the fridge 10 minutes ahead so it slices cleanly and tastes of something. Wash and dry 2 round lettuce leaves and cut 3 slices of tomato about 4 mm thick, laying them on kitchen paper to draw off the wet seeds so the bread does not go soggy.
2. Lay 2 thick slices of white bread on a board and spread 10 g of softened salted butter over both, taking it right out to the crusts, the butter is what waterproofs the crumb against the pickle and tomato.
3. Spread 20 g of Branston pickle in a thin, even layer over one buttered slice only, stopping about 5 mm short of the edges so it does not squeeze out when pressed.