Ploughman’s Baguette
|

Ploughman’s Baguette

ByJohn Bateman
🇬🇧 From the British kitchen →

The great British ploughman’s, reimagined as a baguette — mature cheddar, ham, sharp pickle, crisp apple and salad in a crusty roll. All the pub-lunch flavours you love, made properly portable.

Why this works

  • A sharp, mature cheddar is the anchor of any ploughman’s — go for flavour.
  • Tangy pickle or chutney cuts the richness of the cheese and ham.
  • Crisp apple and fresh salad bring the crunch and freshness that make it sing.

Ingredient notes and swaps

  • Mature cheddar — the star; a crumbly, sharp one is best.
  • Good ham — thickly sliced, for a proper filling.
  • Branston-style pickle or a fruit chutney — essential for that ploughman’s tang.
  • Crisp apple — sliced, for sweetness and crunch.
  • A crusty baguette — sturdy enough to hold everything.
Ploughman’s Baguette

Ploughman's Baguette

Favourite
Go old school with this classic ploughman's baguette. Enjoy flavours that pack a punch with mature cheddar, smoked ham, fresh apple and tangy pickle.
Print Recipe Pin Recipe Start Cooking
Prep Time 13 minutes
Cook Time 15 minutes
Total Time 28 minutes
Servings: 2 people
Course: Lunch
Cuisine: British
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 Medium Baguette
  • 2 Tbsp Mayonnaise
  • 1 heaped Tsp Wholegrain Mustard
  • 1/2 small Braeburn Apple
  • 4 slices Smoked Ham
  • 50g Cheddar, sliced
  • 2 Tbsp Pickle or Chutney
  • Handful of Rocket

Method
 

  1. Slice the Baguette in half lengthways
  2. Mix the Mayonnaise with the Mustard and cut the Apple into thin slices.
  3. Spread the Mayonnaise mixture over the Baguette base, then lay on the Ham, Cheese, Apple and the Pickle or Chutney.
  4. Finish with the Rocket and the Baguette top, then cut in half.

Nutrition

Calories: 210kcalCarbohydrates: 1gProtein: 7gFat: 20gSaturated Fat: 7gSodium: 280mgSugar: 1g

Notes

To prevent the baguette from getting soggy, you can lightly toast it before adding the fillings.
For extra crunch, add some thinly sliced red onion.
Try a different type of cheese like stilton for a stronger flavour.

Tried this recipe?

Let us know how it was!

Tips for success

  • Butter the baguette to stop the pickle soaking in.
  • Slice the cheese and apple generously — this is a hearty sandwich.
  • Add the salad last so it stays crisp.
  • Warm the baguette briefly if you like a crisp crust.

Make ahead, storage and reheating

  • Make ahead — the components keep well; assemble fresh so the bread stays crisp.
  • Storage — best eaten the day it is made.
  • Picnic — wrap tightly; it travels well for a couple of hours.

What to serve it with

  • With crisps, pickled onions and a cold cider or ale.
  • A few cornichons and a little extra chutney on the side.

FAQ

What cheese is best for a ploughman’s? A mature, sharp cheddar; a crumbly Lancashire or a bit of Stilton also work.

Which pickle should I use? A classic dark pickle like Branston, or a good fruit chutney.

Can I make it vegetarian? Yes — leave out the ham and add extra cheese, egg or more salad.

Try these next

Build big flavour from a well-stocked store cupboard

Our Club SandwichOur Club SandwichServes 2 · Prep 19m · Cook 33mOur Beef BurgerOur Beef BurgerServes 4 · Prep 23m · Cook 42m
Kitchen Atlas

This is a taste of British cooking. Explore the whole cuisine — its story, key ingredients and more of our recipes — in the Kitchen Atlas.

Explore British in the Kitchen Atlas →

You might also like