Ploughman's Cheddar Baguette
with Onion Marmalade and Tomato | 5 min prep | Serves 2
This soft multigrain baguette is filled with layers of Cheddar cheese and a big dollop of onion marmalade. Slices of tomato and a handful of rocket ensure your lunch is as fresh as it is filling.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
80 grams
Mature Cheddar Cheese
(Contains Milk)
250 grams
Baby Plum Tomatoes
40 grams
Onion Marmalade
40 grams
Wild Rocket
64 grams
Mayonnaise
(Contains Egg, Mustard)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Remove the bread from the packaging and pop onto a baking tray. Bake until toasted and golden, 10-12 mins.
c) Meanwhile, thinly slice the cheese and quarter the baby plum tomatoes.
d) Once baked, allow the baguette to cool for 5 mins, then slice in half lengthways.
a) Spread the onion marmalade onto the base of the roll.
b) Top with the rocket (use as much or as little as you like).
c) Lay the tomato pieces on top of the rocket, then the cheese.
a) Spread the mayo over the lid of the roll (use as much as you'd like).
b) Sandwich on the baguette lid, slice in half widthways and share between 2 plates.
Enjoy!
