No-cook ploughman’s plate
Sharp cheddar, ham, buttered bread, crunchy pickles and grapes on one plate, the English pub dinner that needs no kitchen at all.
- 8 min total
- 8 min hands-on
- Anyone can make this
- Serves 1
- About $2.36 a serving
- 520 calories
Dolly says: I’d make this on a weeknight. It’s on the table in 8 minutes.
Ingredients
For 1 servings.
- ½ cup grapes
- 1 slice sourdough bread
- 1 tsp butter, soft
- 3 slices cheddar cheese
- 1½ oz sliced deli ham
- 2 dill pickles
- 1 tsp Dijon mustard
Each serving has about 520 calories, 27 g protein, 40 g carbs and 28 g fat, and costs about $2.36 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No sourdough bread? French bread works.
- No butter? Ghee works.
- No cheddar cheese? Shredded cheddar or Monterey Jack cheese or Mexican blend cheese works.
Steps
Tap an underlined word for a quick explanation.
the grapes under cold water and shake them dry.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Spread the butter on the bread with the back of the fork and tear the slice in half.
Dolly’s tip: Leave the butter out while you set the plate. Soft butter spreads without tearing the bread.Fold the cheddar slices in half and tear them into chunky pieces.
Fold the ham slices into loose ruffles.
Food safety: If you’re pregnant, heat deli meat, hot dogs, salami, pepperoni and smoked salmon until steaming hot, 165°F, just before eating, or leave them out. Eaten cold, they carry a small risk of listeria.
Arrange the bread, cheese, ham, pickles and grapes on a plate with the mustard in a little pile for dipping.
Eat it the pub way: a bite of bread and butter, a piece of cheese, a bit of pickle, then something sweet.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
