Prep 3 mins
Cook 0 mins
Soo good, I always got this at school, I will have to thank our chefs for this one. This only tastes good cold, so I wouldn't recommend trying to heat it up
- 2 slices bread, white works best or 1 roll, again white works best
- 1 tablespoon branston pickle
- 3 slices medium cheddar, thickly cut or 1⁄4 cup medium cheddar, grated
- Place the cheese on bread or roll.
- Spread bread or roll with as much pickle as you desire (has to be Brandeston to get the full effect) the more you add, the better the taste.
- Put top piece of bread on.
- Cut into a diagonal triangle.
I'm actually eating one of these as we speak. I'm watching my calorie intake, so I serve mine on reduced calorie multi-grain bread with a slice of extra sharp cheddar and some slices of raw onion. Delish-ous! A bit hard to find in the States, but most of the higher end grocery stores have them in their International Foods section. Smaller chunks are definitely easier to spread.
I finally found Branston Pickle and a Double Cheddar cheese, made this up with a touch of mayo, on sourdough bread. Good . My mother in law is British and when she made a pork snadwich she always used the pickles in the mustard sauce by Heinz or Bicks, she cut up the pickles and cauliflower in smaller pieces, which is a sandwich I love also, both are made by Crosse and Blackwell, ( which both are now in our stores........
I'd never heard of Branston pickle but needed a picnic sandwich for my vegetarian sister. This is really flavorful and we all loved it!! I found Branston pickle at a local British store by looking on the Internet. It's like a vegetable chutney in sauce (think A1 but not exactly). Thanks so much for posting this one!