Ploughman’s sandwich with pickled onion relish
Serves: 2
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Ploughman’s sandwich with pickled onion relish
This update on the classic ploughman's sandwich is made with a zingy homemade pickled onion relish
Serves: 2
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
498Kcal
Fat
18gr
Saturates
10gr
Carbs
53gr
Sugars
15gr
Fibre
6gr
Protein
28gr
Salt
2.9gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the pickled onion relish (makes 3 x 370g jars)
- 2 tbsp rapeseed oil
- 1kg onions, sliced
- 300g cooking apples, peeled cored and diced
- 10 whole cloves
- 5 tbsp tomato purée
- zest and juice of 1 lemon
- 250ml white wine vinegar
- 375g caster sugar
For the sandwich
- soft butter, for spreading
- 4 slices walnut cob, or any brown bread
- 2 slices thick cut honey roast ham
- 60g mature cheddar (we used Barber’s mature cruncher cheddar), sliced
- handful rocket leaves
- pickled onion relish, to taste
Step by step
Get ahead
Sealed jars of relish keep for up to 1 year in a cool dark place. Once opened, store in the fridge and eat within 4 weeks.
- For the relish, heat the oil in a large pan and gently sweat the onions and apple with the cloves for around 15-20 minutes, or until soft. Add the tomato purée and cook for a further 2 minutes, stirring, then add the lemon zest and juice, vinegar and sugar. Bring to a simmer, stirring to make sure that the sugar dissolves fully, then bubble gently for 45-50 minutes, or until the liquid has reduced and thickened. When you drag your spoon across the bottom of the pan, the mixture should stay apart, without running back into the centre. Remove from the heat and transfer to sterilised jars. Seal and leave to cool.
- For the sandwiches, butter the bread and top two of the slices with the ham, cheddar, rocket leaves and a good dollop of the relish. Top with the final two slices of bread. Slice and serve immediately.
