Ploughman's Lunch
A hearty British cold lunch with crusty bread, cheese, cured meats, pickled vegetables, and fresh produce. Perfect for picnics, packed lunches, or a satisfying midday meal with minimal cooking.
- Total time
- 15 min
- Servings
- 2
- Calories
- 580
- Protein
- 32g
Ingredients
- 4 slices crusty white bread or sourdough
- 150 g mature cheddar cheese, block
- 100 g sliced ham or prosciutto
- 80 g sliced cold roast beef
- 2 whole ripe tomatoes, medium
- ½ whole red onion, small
- 6 leaves crisp lettuce leaves (iceberg or romaine)
- 100 g pickled onions or pickled beetroot
- 80 g cornichons or pickled gherkins
- 1 tablespoon unsalted butter
- 1 tablespoon English mustard or wholegrain mustard
- 1 whole apple, medium (Granny Smith or Cox)
- ¼ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- 1
Slice your apple (either a Granny Smith or Cox) into thin wedges, discarding the core. If prepping ahead, toss the wedges with a squeeze of lemon juice to prevent browning.
- 2
Cut the mature cheddar block into 1/4-inch thick slices or 1-inch cubes — cheese cut into cubes is more traditional and easier to portion.
- 3
Slice the red onion into thin rings, separating them as you go — the paper-thin slices will be less sharp and more pleasant to eat raw.
- 4
Slice the medium tomatoes into 1/4-inch thick rounds, discarding the watery core if desired.
- 5
Pat the lettuce leaves completely dry with paper towels — removing excess moisture prevents the assembled lunch from becoming soggy.
- 6
Lightly butter both sides of the 4 bread slices — this adds richness and creates a subtle barrier against moisture from the vegetables. Spread approximately 1 teaspoon of English mustard or wholegrain mustard on each slice, spreading it thin and even.
- 7
Layer each bread slice: arrange 2–3 lettuce leaves as a base, then layer the sliced ham or prosciutto (roughly 50g per slice), cold roast beef (about 40g per slice), and the cheese slices or cubes on top of the leaves. The lettuce acts as a moisture-absorbing barrier between the bread and wet ingredients.
- 8
Arrange the tomato slices on the cheddar, seasoning each slice lightly with sea salt and freshly cracked black pepper as you go — salt draws out juices, so add it just before eating for the best texture.
- 9
On each plate or board, create a composed arrangement: position the loaded bread slice in the center. Arrange the apple wedges, red onion rings, pickled onions or beetroot, and cornichons around the bread in small clusters. The pickling liquid from the vegetables will dressing the assembly slightly — drizzle a tablespoon or two over the vegetables if desired.
- 10
Serve immediately at room temperature. The contrast between cool cheese, tender meats, crisp vegetables, and tangy pickles is the heart of a proper Ploughman's Lunch — enjoy with a cold cider, ale, or sparkling water.
Tools you’ll need
- chef's knife
- cutting board
- paper towels
- butter knife
- plate or wooden board
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