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FARMER WOODSTOCK’S

PLOUGHMAN’S LUNCH

2

1

14 • PEANUTS LUNCH BAG COOKBOOK

1–2 tablespoons chutney

1 crusty bread roll or

¼ baguette, split

2 oz sliced ham

4 slices dill pickles

1 oz sliced Cheddar cheese

1 hard-boiled egg, peeled

and chopped (page 23)

1 tablespoon Dijon mustard

Makes 1 sandwich

Spread the chutney on the bottom half of the roll. Lay

the ham on top of the chutney, top with pickles, then

the cheese. Arrange the chopped egg on top. Spread the

mustard on the face of the top half of the roll, then place the roll

on top of the chopped egg.

Wrap the sandwich in aluminum foil or place in an airtight

container and close tightly. Refrigerate until ready to go, then

pack in an insulated lunch cooler.

Plough through the old-fashioned goodness of a lunchtime classic. The

“ploughman’s lunch,” an English tradition dating back to the fourteenth

century, began when farmworkers brought their lunch into the fields.

INGREDIENTS