Mature Cheddar and Pickle Sandwich
A ploughman's lunch with the plate taken away. The only rules that matter are that the cheddar should be mature enough to crumble rather than bend, and that the pickle goes on the other slice.
Ingredients
Sandwich
- 2 slices sourdough sandwich loaf (wheat)
- 60g mature cheddar, sliced thickly
- 1 tbsp chunky sweet pickle (may contain sulphites)
- 20g cold salted butter
- A few slices of cucumber or crisp lettuce (optional)
Method
- Butter and pickle separately. Butter both slices to the edges. Spread the pickle on one slice only, over the butter — never directly onto bare bread.
- Slice the cheese thickly. Cut the cheddar into slices about 5mm thick rather than grating it. Grated cheese falls out and loses its texture entirely.
- Build. Lay the cheese on the buttered slice, add cucumber or lettuce if using, and close with the pickled slice facing in.
- Press and cut. Press lightly and cut corner to corner.
Every sandwich here is only as good as the bread. Ours starts with a live culture — buy a live sourdough starter and bake your own.
Frequently asked questions
What is the best cheese for a cheese and pickle sandwich?
A mature or extra-mature cheddar with enough age to crumble. Farmhouse cheddars from Somerset or Cornwall have the depth to stand up to sweet pickle; mild cheddar simply gets lost.
Why put the pickle on the butter rather than the bread?
Butter acts as a barrier. Pickle is wet and acidic, and spread straight onto bread it will soften the slice within minutes, which matters if the sandwich is for later.
Should cheese sandwiches be refrigerated?
Keep them cool but bring them back towards room temperature before eating. Fridge-cold cheddar is firm and tastes noticeably flatter than cheese that has had twenty minutes out.
What else belongs in a ploughman sandwich?
Cucumber, a little red onion, or a crisp lettuce leaf all work. Some people add apple, which is very good with a sharp cheddar.
