Tenderstem piccalilli & cheese sandwich
Prep
20 mins
Cook
10 mins
Servings
4
Difficulty
Medium
This is my absolute favorite way to use up Tenderstem broccoli, and honestly, it comes together faster than you'd expect. The homemade piccalilli is tangy and punchy with warming spices, while the melted cheddar brings everything together beautifully. Best of all, the whole thing takes just thirty minutes from start to finish, making it perfect for a quick lunch. Broccoli is packed with vitamin C and fiber, so you're getting something genuinely good for you alongside this indulgent cheese toastie. Once you make the piccalilli, you'll find yourself reaching for it all week long.
Ella x
Ingredients
- 1fennel bulb
- 250 mlscider vinegar
- 50 gramslight brown muscovado sugar
- 2 tspblack mustard seeds
- 1 tspyellow mustard seeds
- 1 tbspmustard powder
- ¼ tspground turmeric
- ½ tspground cumin
- ½ tspcoriander seeds
- ½ tspsalt
- ½ tspground black pepper
- 1½ tbspcornflour
- 200 gramstenderstem broccoli(Tenderstem broccoli, trimmed and cut into 2cm pieces)
- 100 gramsfine green beans(fine green beans, cut into 2cm pieces)
- 2echalion shallots(echalion shallots, quartered lengthways and cut into thirds)
- 8 slice/swhite bloomer
- 75 gramssalted butter
- 200 gramsessential mature cheddar(Essential Mature Cheddar, sliced)
Detail level
Instructions
- 1
Ideally, make the pickle a day before for maximum favour. Sterilise a 500g jar (see waitrose.com/howtosterilisejars). Thinly slice the fennel stalks, then use a peeler to thinly slice the bulb. Put the vinegar, sugar, spices, salt and pepper in a saucepan along with 80ml water and warm over a medium-low heat.
- 2
In another bowl, mix the cornfour with a splash of water to make a paste. Take a bit of the vinegar liquid and stir it in to loosen the paste, then, once it’s runny, pour into the saucepan. Stir until the sugar has dissolved. Add the vegetables and stir to fully coat in the liquid. Turn the heat up to medium and keep stirring. Cook for 4 minutes so the vegetables are starting to surrender to the heat but retain their crunch. Transfer to the sterilised jar and seal. Allow to cool. (It can now be kept, chilled, for up to 3 weeks.)
- 3
Once the piccalilli is cold, make sandwiches by buttering 2 slices of bread and sandwiching them with slices of cheese and a spoonful of the piccalilli. Repeat to make 4 sandwiches.
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