Cheese And Branston Pickle Sandwich Recipes

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BRANSTON PICKLE AND CHEESE SANDWICH



Branston Pickle and Cheese Sandwich image

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

Provided by Perfect Pixie

Categories     Lunch/Snacks

Time 3m

Yield 1 serving(s)

Number Of Ingredients 3

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

Steps:

  • 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.
  • Enjoy.

THE ALMOST ORIGINAL BRANSTON PICKLE RECIPE!



The Almost Original Branston Pickle Recipe! image

One of the best-known British commercialised pickles or relishes, is that of Branston Pickle, a spiced vegetable mixture - and a staple for all cheese sarnies (sandwiches) and ploughman's lunches! There are many generic brands on the market now, but this is the closest set of ingredients and the most authentic taste, compared with the Original Branston Pickle recipe! Branston Pickle is wonderful when added to curries and stews, and you MUST try it with toasted cheese or Welsh rarebit - delicious!

Provided by French Tart

Categories     Sauces

Time 2h30m

Yield 4 1 lb Jars

Number Of Ingredients 16

9 ounces carrots, peeled and cut into small chunks
1 medium swede, peeled and cut into small chunks
4 -5 garlic cloves, peeled and finely chopped
5 ounces dates, finely chopped
1 small cauliflower, finely chopped
2 onions, peeled and finely chopped
2 medium apples, finely chopped, unpeeled
2 medium finely chopped courgettes, unpeeled
15 -20 small cornichons or 15 -20 small gherkins, finely chopped
10 ounces dark brown sugar
1 teaspoon salt
4 tablespoons lemon juice
3/4 pint malt vinegar
2 teaspoons mustard seeds
2 teaspoons ground allspice
1 teaspoon cayenne pepper

Steps:

  • Combine all the ingredients in a large saucepan and bring them to the boil.
  • Then reduce the heat to a simmer and cook until the swede is cooked, but still remains firm, about 2 hours.
  • Stir well to redistribute all of the vegetables.
  • Bottle and seal in sterile and hot jars.
  • Allow the pickle to age for a few weeks before using, this improves the taste and it will become more "mellow".
  • Serve with cheese, ploughman's lunches, in sandwiches, with cold cuts and meats. This pickle is also wonderful when added to curries and stews.

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