The traditional British pub lunch sandwich, the Ploughman's Sandwich, is quite simple.
Start with hearty, rustic bread such as 7 grain, pumpernickel or seeded rye. Stay away from the traditional soft and squishy breads that you buy on the grocery store shelf.
I like to go to the local bakery or to the fresh breads section to pick up some fresh-baked loaves. What you are looking for is a nice bread with chewiness and great aroma and texture.
This sandwich is created with three basic ingredients — bread, cheese and chutney. You can add to the basics by adding in some bread and butter pickles, or dill if you prefer.
Even some nice marinated green tomatoes on the side add nice flavor to this sandwich.
— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
2 slices of 7-grain, pumpernickel or seeded rye bread
3 tablespoons Mango chutney (or favorite chutney)
4 ounces thick sliced chunks Wisconsin 10 year Cheddar
2 ounces bread-and-butter pickles (optional)
Arrange 2 slices of bread at workstation and spread chutney across each slice. Layer on cheddar cheese and add in pickles if desired.
Place another slice of bread on top and assemble with a side of fresh chips. The sandwich can be toasted if requested.