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Something I worked on earlier.
First you'll need bread
This can be white, brown or granary, although personally I prefer white.
Pre sliced is fine, but an ucut crusty bloomer is best if available.
If you've gone for the bloomer option use a sharp knife with a serated edge to cut four slices. Ideally about an inch in thickness.
Try not to cut too close to the ends of the loaf, in order to avoid large differences in slice slize.
Spread a thin layer of butter or (if you're working class) 'marg' onto a single side of two of the slices.
You should now cut a block of cheese (mature cheddar is a good option here) into a series of slices, roughly half an inch in thickness.
Arrange these slices onto the two 'butterd' (we call it buttered even if 'marg' has been used) sides of bread. The buttered surface should now be covered with overlapping layers of cheese - to a height of approximately an inch.
The two unbuttered slices of bread should now be spread on one side with a jarredpickle of your choice (Branston is a good option, but others, such as 'Mustard' pickle are fine also)
Place the pickle covered sides of the bread directly so that they make contact with the cheese that you've placed on top of the 'buttered' slices of bread.
You should now have two units of cheese covered on either side by bread.
Place these on top of one another and flatten slightly with a clean palm
Cut diagonally using the same knife used to cut both the bread and the cheese into two.
Seperate the units and place side by side on a large dinner plate
Take to bedroom and place beside computer.
Eat.
Serves one
Flatten the top of
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