Ploughman's Lunch Sandwiches

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Renée Drexler/The Props

We've transformed the traditional ploughman's lunch into a savoury sandwich. Branston pickled chutney is typically served in this dish, but we’ve substituted with a pickled beet hummus.

  • Total time 20 minutes
  • Portion size 4 servings


Pickled Beet Hummus:


Pickled Beet Hummus: In food processor, purée together beets, oil and tahini until in coarse paste.

Sandwiches: Spread Pickled Beet Hummus onto 1 side of 4 bread slices. Spread mayonnaise onto 1 side of remaining 4 bread slices; top with mustard. Layer cheddar, ham, apple, cress, radishes and cucumbers over hummus; sandwich with remaining bread, mustard side down. Thread 1 caper berry and 1 cocktail onion onto each of 4 cocktail skewers or toothpicks (if using); skewer tops of sandwiches.

Test Kitchen Tip: Branston pickled chutney is typically served in a ploughman's lunch, but we've substituted with pickled beet hummus. Find jarred beets in the pickle or international aisle.


Nutritional facts PER SERVING: about

  • Fibre 7 g
  • Sodium 1031 mg
  • Sugars 14 g
  • Protein 23 g
  • Calories 652
  • Total fat 36 g
  • Potassium 661 mg
  • Cholesterol 52 mg
  • Saturated fat 10 g
  • Total carbohydrate 60 g


  • Iron 31
  • Folate 49
  • Calcium 29
  • Vitamin A 13
  • Vitamin C 12
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Lunch & Dinner

Ploughman's Lunch Sandwiches