The Cricket Club Sandwich
Print recipe
| Serves | 1 |
| Prep time | 5 minutes |
| Allergy | Wheat |
| Meal type | Bread, Lunch, Side Dish, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party |
| Region | British |
| By author | Karen S Burns-Booth |
A triple decker sandwich to satisfy the hunger of any midfielder or batsman and prefect for the cricket tea. Made with thick slices of oatmeal or granary bread and filled with a tempting array of local ingredients: roast ham, Wensleydale cheese, fresh tomatoes and chutney. This sandwich is especially tasty if you can use homemade chutney and homemade bread, sliced to order.
Ingredients
- 3 slices oatmeal or granary bread
- British butter, or spread of your choice
- 1 thick slice of British roast ham
- 40g Wensleydale cheese, crumbled
- ½ tomato, sliced thinly
- 1 tablespoon chutney, or pickle
- Salt and pepper to taste
Note
Home-made bread and chutney are great when used in this sandwich.
Directions
| Step 1 | Butter two slices of bread on one side and one slice on both sides. Place the one slice of buttered bread on a plate and lay the tomato slices on top – season with salt and pepper to taste, then add the crumbled Wensleydale cheese. |
| Step 2 | Place the twice buttered slice of bread on top, and then lay the ham on top – spoon the chutney over the ham and place the last slice of buttered bread on top. |
| Step 3 | Press gently but firmly and then cut with a breads knife into four squares rather than triangles. Serve immediately with a cuppa! (Serves one hungry person.) |
