I first encountered Britain's famed cheese and pickle sandwich at a pub in London, and despite its simplicity, I've never been able to re-create one as delicious as my first. But I've come close with the help of Branston Pickle, the sweet, salty, and tangy British condiment that tastes like chutney made with diced veggies and spices.
I like Branston, but its potent taste can be polarizing, which is why pairing it with a sharp cheddar makes a classic combination. Sometimes shredded, sometimes cut into thick slices, the cheddar should be bold; I used Collier's Powerful Welsh Cheddar, which lived up to its promising name.
This probably goes without saying, but this salty sammie is best washed down with a pint of beer. For the recipe, keep reading.
