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Wednesday, September 7, 2016

Cheddar Cucumber and Marmalade Sandwiches



Melissa Clark
  Time 5 minutes
 Yield 4 sandwiches 
 
Melissa Clark came up with this recipe in 2011, a sandwich for her daughter, against the one she made for herself with Branston pickle in place of the marmalade. (Branston pickle is a British pickled chutney, made with vegetables, that dates back to the early 20th century.) You can certainly make the grown-up version. But this sweet, salty, cool variety is close to perfect for lunch or a light dinner.
Featured in: Here’s Eating Lunch With You, Kid.

Ingredients
8 slices pumpernickel bread
2 tablespoons butter, softened
2 tablespoons orange marmalade
6 ounces thinly sliced Cheddar or Gruyère or Swiss cheese
1 cup thinly sliced cucumber

Preparation
1. Spread the bread slices with butter and then a very thin layer of marmalade. Top 4 slices with cheese and cucumber and then with the remaining bread.

Variation: Substitute Branston pickle for the marmalade.
Nutritional analysis per serving (4 servings)
382 calories; 21 grams fat; 12 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 15 grams protein; 58 milligrams cholesterol; 590 milligrams sodium

http://cooking.nytimes.com/recipes/1013813-cheddar-cucumber-and-marmalade-sandwiches

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