Origin Ploughman’s Sandwich

The Ploughman’s lunch—traditionally a cold meal of bread, cheese, pickles, and onion—has been popular in English pubs since the mid-20th century. This sandwich version is a modern twist that still celebrates those classic flavors.

What I Love About This Recipe

It requires no cooking and just a few fresh ingredients. The combination of sharp cheddar and sweet, tangy chutney or pickle is unforgettable.

Also Read : Thanksgiving Sweet Potatoes

Ploughman’s Sandwich

Recipe by RecipeWikkiCourse: Lunch, SandwichCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

400

kcal

The Ploughman’s Sandwich is a hearty British classic inspired by the traditional Ploughman’s Lunch. It typically features sharp cheddar cheese, crisp lettuce, sliced tomato, tangy Branston pickle or chutney, and sometimes ham or apple slices, all layered between thick slices of crusty bread. Rich, savory, and satisfyingly rustic, it’s the perfect grab-and-go meal with pub-style charm.

Ingredients

• 2 slices crusty bread (white, wholemeal, or sourdough)

• 2–3 oz sharp Cheddar cheese, sliced

• 2–3 slices tomato

• 2–3 slices cucumber

• 1–2 leaves crisp lettuce

• 1–2 tbsp Branston pickle or your favorite chutney

• Butter or mayonnaise (optional)

• Salt and black pepper, to taste

Directions

• Lightly butter the bread slices or spread with a little mayonnaise if desired.
• Spread Branston pickle or chutney over one slice of bread.
• Layer cheese, tomato, cucumber, and lettuce.
• Season lightly with salt and pepper.
• Top with the other slice of bread.
• Slice in half and serve immediately.

Notes

• For extra crunch, add thinly sliced red onion or apple.
• Use a good mature Cheddar for the best flavor.
• This sandwich packs well for picnics—wrap in parchment or wax paper to keep it fresh.

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Origin of This Recipe

French onion soup originated in France, dating back to the 18th century. It was once considered a poor man’s meal, made with cheap onions and stale bread. Over time, it evolved into the luxurious, cheesy dish we know today, famously topped with melted Gruyère.

What I Love About This Recipe

• No-fuss method—no need to babysit the onions for hours.
• Deep, savory flavor with minimal cooking time.
• Melty, cheesy topping that’s rich and satisfying.
• Great for meal prep—tastes even better the next day!

Also Read : Bitter Melon Stir Fry With Pork

Lazy French Onion Soup

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

546

kcal

Ingredients

• 4 large onions, thinly sliced

• 3 tbsp butter

• 1 tbsp olive oil

• 1 tsp salt

• 1 tbsp balsamic vinegar or Worcestershire sauce

• 1 tbsp flour (optional, for a thicker soup)

• 6 cups beef broth (or vegetable broth for a vegetarian version)

• ½ tsp dried thyme

• ¼ tsp black pepper

• ½ cup white wine (optional, for depth of flavor)

• Baguette slices, toasted

• 1 ½ cups shredded Gruyère or Swiss cheese

Directions

• In a large pot, melt butter and olive oil over medium heat.
• Add onions and salt, cooking for 10-15 minutes, stirring occasionally until soft.
• Stir in balsamic vinegar to speed up caramelization. Cook another 5 minutes.
• If using, sprinkle flour and stir to coat the onions.
• Pour in broth, wine, thyme, and black pepper. Simmer for 20 minutes.
• Ladle soup into oven-safe bowls, top with toasted baguette slices, and cover with cheese.
• Broil in the oven for 2-3 minutes until the cheese is golden and bubbly.
• Serve hot and enjoy!

Notes

• For extra caramelization, cook the onions longer (up to 40 minutes on low heat).
• Substitute cheese with provolone or mozzarella for a different taste.
• Use store-bought caramelized onions to make this even quicker.
• Make it ahead—the deepen overnight!

The post Lazy French Onion Soup appeared first on RecipeWikki.