Cheddar, Cucumber and Marmalade Sandwiches

By Melissa Clark

Updated April 5, 2023

Cheddar, Cucumber and Marmalade Sandwiches
Andrew Scrivani for The New York Times
Total Time
5 minutes
Rating
4(500)
Comments
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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

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Ingredients

Yield:4 sandwiches
  • 8slices pumpernickel bread
  • 2tablespoons butter, softened
  • 2tablespoons orange marmalade
  • 6ounces thinly sliced Cheddar or Gruyère or Swiss cheese
  • 1cup thinly sliced cucumber
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

282 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 13 grams protein; 170 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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.

Tip
  • Variation: Substitute Branston pickle for the marmalade.

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Ratings

4 out of 5
500 user ratings
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Comments

AD

Try fig spread with grainy dijon mustard. Great.

Rowan

Here is a version that will change your life:

Home sliced fresh crusty loaf
Spring mix or butter lettuce
Thick slices of a mature cheddar (Shelburne Farms 1/2year or Extra Sharp Cabot are perfect)
Patek's Brinjal (eggplant) Pickle

SG-SF

Couldn't find any Branston Pickle recipes in the archive. Please devote a recipe test to Branston Pickle. Sounds fantastic and a good holiday or dinner party gift.

Liz

Made this many times, with fig preserves instead of marmalade. One of my favorites!

Victoria

I made these both as mentioned and with pear instead of cucumber. Both amazing. Pumpkin butter is also a great marmalade sub in cooler months.

Bri

I’ve always been strangely drawn to this unusual recipe. It seems like the sort of thing an eccentric east coast professor would eat in the Catskills during summer break. Do the rest of y’all routinely keep pumpernickel bread and marmalade in the pantry?

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