And, now a little more on Scotland...
As we wound our way through the Scottish countryside, we visited several lovely villages and had lunch. I love the pub lunch and I had a few of the classics, including the cheddar and pickle sandwich. Before you go snubbing your nose at this combination, let me just tell you that it's not what you expect.
The cheddar and pickle sandwich is absolutely delicious in a "who would've thunk it" kind of way. It's made with grated farmhouse cheddar cheese and in Scotland pickles are actually what we here in the States would call chutney. So you have this delicious sandwich with sharp cheddar cheese and sweet chutney which, although somewhat unlikely, was absolutely delicious in a Scottish comfort food kind of way.
I loved this sandwich but I thought I could, to use Ina's phrase "turn up the volume," so I got to work today at lunchtime. I liked the idea of serving the cheddar with the chutney on toasted farmhouse bread instead of the somewhat uninspired white bread used in pubs. The grated cheese used in the pubs fell out of the sandwich too easily and made for a messy sandwich so I sliced my cheese instead. Then I got even more ambitious and grilled the sandwich in a little butter. Butter makes everything better and this sandwich was no exception.
I loved the pub version of the sandwich and loved my take on it as well. Each of the sandwiches was a new twist on the tried and true cheese sandwich, which is a true lunchtime classic on either side of the pond.
Recipe: Cheddar and Pickle (Chutney) Sandwich
(Makes 4)
* Note: In place of the crusty sliced bread you can also use sliced brioche.
Ingredients:
8 slices crusty bread
Major Grey's chutney
8 slices farmhouse cheddar, sliced (or enough cheese to cover the bread)
Directions:
Toast the bread in a toaster. Spread four of the slices of bread liberally with the chutney. Layer the cheese over the chutney and top with another slice of bread.
To grill, follow the same instructions above, omitting the toasting. Melt 1 tablespoon of butter in a large pan. Place the sandwiches in the pan and cook until one side is browned and the cheese is beginning to melt. Add another tablespoon of butter to the pan and turn the sandwiches over. Brown and serve hot.
I loved the pub version of the sandwich and loved my take on it as well. Each of the sandwiches was a new twist on the tried and true cheese sandwich, which is a true lunchtime classic on either side of the pond.
Recipe: Cheddar and Pickle (Chutney) Sandwich
(Makes 4)
* Note: In place of the crusty sliced bread you can also use sliced brioche.
Ingredients:
8 slices crusty bread
Major Grey's chutney
8 slices farmhouse cheddar, sliced (or enough cheese to cover the bread)
Directions:
Toast the bread in a toaster. Spread four of the slices of bread liberally with the chutney. Layer the cheese over the chutney and top with another slice of bread.
To grill, follow the same instructions above, omitting the toasting. Melt 1 tablespoon of butter in a large pan. Place the sandwiches in the pan and cook until one side is browned and the cheese is beginning to melt. Add another tablespoon of butter to the pan and turn the sandwiches over. Brown and serve hot.
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