3-4 Persian cucumbers, cut into ¼ inch thick slices
1 tablespoon fine sea salt
1 tablespoon whole spices, Peppercorns, mustard seeds etc.
1½ cups champagne vinegar
¾ cup water
5 tablespoons sugar
2 thyme sprigs
2 dill sprigs
1 garlic clove
1 bay leaf
GRATE the Cabot Clothbound cheddar on a cheese grater into a bowl. Butter both sides of the sourdough slices.
PREHEAT a large pan over medium heat and begin building sandwiches by layering the pickles in between the grated cheese. Use about 3-4 slices of pickle, and ½ cup of cheese for each sandwich.
ADD ½ tablespoon of butter into the pan and swirl to help melt. Place the sandwich in the pan and cook until golden on underside, reducing heat if needed. Turn sandwich over and cook until they are golden on second side and cheese is melted.
For the pickles:
MIX the tablespoon of whole spices together and toast for 30 seconds in a small pot over medium heat until they become fragrant.
ADD the remaining ingredients to the pot, except the salted cucumber slices and bring to a boil.
DRAIN any liquid that has been released from the cucumbers then pour the boiling spice mixture over the cucumbers. Place some parchment paper directly over the liquid to ensure that the cucumbers remain submerged. Let cool at room temperature then transfer to a sealed container and refrigerate for up to 2 weeks.
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