Ploughman’s Sandwich: A Rustic British Classic

Ploughman’s Sandwich done the chef’s way: crusty bread, punchy mature Cheddar, tangy pickle, and crisp salad vegetables. It’s fast, balanced, and proudly British—with layers that stay neat and flavors that sing.

At a Glance

• Servings: 2
• Prep/Cook/Total: 10 / 0 / 10 minutes
• Calories: ~430 per serving
• Skill: Easy
• Equipment: Cutting board, sharp knife
• Dietary: Vegetarian (use rennet-free cheese)

Ingredients

Core

• 4 slices crusty farmhouse bread (or sourdough/wholemeal)
• 4 oz (120 g) mature Cheddar, sliced
• 2 tbsp Branston pickle or apple-onion chutney

Fresh Veg

• 1 small red onion, thinly sliced
• 1 ripe tomato, sliced
• 1 small cucumber, thinly sliced
• 4 crisp lettuce leaves

Optional Condiments

• 1 tsp English mustard
• 1–2 tbsp butter or olive-oil spread

Why it works: Cheese acts as a moisture shield; chutney brings sweetness and tang; crisp veg deliver texture.

Ploughman’s Sandwich : Step-by-Step Instructions

1. Prep bread: Butter all slices; smear mustard on two slices for a peppery kick.
2. Cheese first: Lay Cheddar over the mustard to keep bread crisp.
3. Add pickle: Spoon chutney evenly so every bite has tang.
4. Stack veg: Onion, tomato, cucumber, then lettuce.
5. Assemble: Cap with the remaining bread, press lightly, and slice.

Pro Tips & Variations

• Use wholemeal or rye for extra fiber and nutty depth.
• Red Leicester or Double Gloucester = richer color and sweetness.
• Add thin apple slices or pickled onions for a pub-style twist.
• Toast the bread if traveling—improves structure.
• Vegan swap: plant-based Cheddar + dairy-free spread.

Make-Ahead, Storage & Freezing

• Make-ahead: Up to 4 hours; wrap tightly in parchment, then foil.
• Fridge: 24 hours max—best texture within the first day.
• Freezing: Not recommended; fresh veg lose crunch.

Serving Suggestions & Pairings

• Serve with crisps, apple wedges, or a small side salad.
• Pair with chilled apple cider or English ale.
• Internal link: Try our Cheddar & Apple Toastie next.

Troubleshooting

• Soggy bread: Keep cheese against bread; drain tomatoes.
• Falling apart: Use thicker slices or toast lightly.
• Too sharp: Balance with a sweeter chutney.
• Too dry: Add a drizzle of olive oil or extra pickle.
• Bland: Use mature Cheddar only.

Nutrition Facts

FAQ

Best bread? Farmhouse or sourdough—sturdy and flavorful.

Cheese swaps? Red Leicester, Double Gloucester, or Stilton.

Keep it crisp? Cheese layer first; pack wet fillings in the middle.

Make it vegan? Use vegan cheese and chutney.

Picnic tip? Wrap tight and keep cool; slice on-site.