CHEESE AND PICKLE SANDWICHES RECIPE - CHEESE.FOOD.COM
So good with a big mug of steaming hot, sweet tea! I sometimes like to serve these with pickled onions on the side, too. My favorite pickles to use for this are the wonderfully crisp and fresh-tasting bread & butter pickles sold at Trader Joe's.
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 5
Steps:
- Spread mayonnaise and mustard on bread. Trim cheese slices to fit bread and place on one slice. Lay pickles over cheese and top with second slice of bread.
- This is a little easier to eat if cut in half, since the pickle slices tend to want to escape.
Nutrition Facts : Calories 285, FatContent 11.7, SaturatedFatContent 6.4, CholesterolContent 29.4, SodiumContent 755, CarbohydrateContent 34.2, FiberContent 4.5, SugarContent 7.1, ProteinContent 12.8
BRANSTON PICKLE AND CHEESE SANDWICH RECIPE - FOOD.COM
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
Total Time 3 minutes
Prep Time 3 minutes
Yield 1 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 472.6, FatContent 29.5, SaturatedFatContent 18.1, CholesterolContent 88.2, SodiumContent 855.3, CarbohydrateContent 26.6, FiberContent 1.3, SugarContent 2.7, ProteinContent 24.8
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NADIYA HUSSAIN'S PLOUGHMAN'S CHEESE & PICKLE TART RECIPE
From thehappyfoodie.co.uk
Cuisine British
Take the block of shortcrust pastry, flatten it out slightly and sprinkle all over with the paprika. Fold the edges in over the top, then knead the pastry until all the paprika is incorporated. If the pastry starts to stick to the worktop, dust with flour.
Wrap the pastry in cling film and place in the fridge for 15 minutes. Meanwhile, preheat the oven to 180C/160C fan/gas 4 and put a baking tray in to heat up.
Dust the work surface with flour and roll out the pastry to the thickness of a pound coin and large enough to cover the base and sides of a 23cm diameter, 3–4cm deep, loose-bottomed flan tin.
Line the inside of the tin with the rolled-out pastry. Press it into the edges, right into the grooves, leaving some overhang. Pierce the base all over with a fork. This stops it puffing up while baking.
Cover the base and sides with a large piece of baking paper and fill with baking beans to weigh the pastry down. Take the hot baking tray out of the oven and place the prepared tart tin on it.
Bake for 25 minutes, then take out of the oven, remove the paper and baking beans, and bake for another 15 minutes.
Meanwhile, put your eggs into a jug and lightly whisk. Add the milk and stir.
Once the tart shell is out of the oven, spread the pickle all over the base and cover evenly with the grated cheese.
Pour in the milky egg mixture and place the whole tray back in the oven, on the middle shelf, for 25–30 minutes, until the filling is set and golden with just a very slight wobble in the middle.
Once the tart is cool enough to handle, slice off the pastry overhang using a sharp serrated knife. Leave to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely.
Tip: This tart is best served lukewarm or cold and is great for picnics, lunchboxes or food on the go. It can also be frozen for up to a month – defrost it in the fridge before eating.
Prep: 25 minutes, plus chilling. Cook:1 hour 10 minutes.
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