📝 About This Recipe
A cornerstone of the British cold larder, this sandwich celebrates the marriage of salty, honey-glazed ham and the sinus-clearing heat of traditional English mustard. By using thick-cut, home-cooked gammon rather than processed slices, we elevate a humble lunchtime staple into a gourmet experience. This recipe honors the classic pub-style 'Ploughman’s' aesthetic, balancing rich butter, sharp mustard, and crisp, fresh greens.
🥗 Ingredients
The Bread & Fat
- 4 slices Sourdough or Bloomers bread (thick-cut, preferably from a fresh artisan loaf)
- 3 tablespoons Unsalted Cornish butter (softened to room temperature for easy spreading)
- 1 pinch Sea salt flakes (to season the butter)
The Meat & Pungency
- 200 grams Honey-roasted gammon (thickly carved off the joint, cold)
- 2 teaspoons English Mustard (Colman's is the traditional choice for authentic heat)
- 1 teaspoon Wholegrain mustard (for added texture and vinegary depth)
The Larder Crisp
- 6 pieces Cornichons (sliced lengthwise into thin ribbons)
- 1 handful Watercress (washed and patted dry, tough stalks removed)
- 1/2 Small Shallot (sliced into paper-thin rings)
- 1 pinch Black pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by selecting a high-quality loaf of sourdough or a traditional British white bloomer. Slice four generous pieces, approximately 1.5cm thick, to ensure the bread can support the heavy fillings.
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2
Place the softened butter in a small bowl and whip it slightly with a pinch of sea salt until it is creamy and easily spreadable.
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3
Spread a thick, even layer of the salted butter onto one side of all four slices of bread. Ensure you reach the very edges; the butter acts as a moisture barrier against the mustard.
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4
On two of the slices, spread the English mustard directly over the butter. Use more or less depending on your tolerance for heat, but a thin, translucent layer is usually perfect.
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5
On the other two slices, spread the wholegrain mustard. This provides a lovely visual contrast and a popping texture.
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6
Carve your cold honey-roasted gammon into thick, rustic slices. Avoid thin 'shaved' deli meat; you want substantial pieces that offer a bite.
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7
Layer the ham generously onto the slices with the English mustard, folding the meat over itself to create height and air pockets.
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8
Add the thinly sliced shallot rings over the ham, distributing them evenly for a sharp, aromatic crunch.
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9
Arrange the sliced cornichon ribbons over the shallots. The acidity of the pickles is essential to cutting through the richness of the ham and butter.
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10
Top with a vibrant layer of fresh watercress. The peppery notes of the greens complement the heat of the mustard beautifully.
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11
Season the greens with a final crack of black pepper, then place the remaining bread slices (wholegrain mustard side down) on top.
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12
Press down gently with the palm of your hand to marry the layers together. Using a sharp serrated knife, cut the sandwiches diagonally.
💡 Chef's Tips
Always use room temperature butter to avoid tearing the fresh bread. If English mustard is too strong, mix it with a little mayonnaise for a 'Mustard Mayo' hybrid. For the best flavor, use ham that has been glazed with honey or treacle to provide a sweet counterpoint to the salt. Dry your watercress thoroughly in a salad spinner; excess water is the enemy of a good sandwich. If you have time, lightly toast the bread for 30 seconds just to give it a slight exterior crunch while keeping the middle soft.
🍽️ Serving Suggestions
Serve with a side of thick-cut salted potato crisps (chips) for a classic British texture. A cold pint of British Ale or a crisp Apple Cider pairs perfectly with the salty ham. Include a small side of pickled onions or a dollop of Branston Pickle for an extra tangy kick. For a lighter pairing, serve alongside a simple green salad with a lemon vinaigrette. A hot cup of English Breakfast tea is the traditional non-alcoholic accompaniment.