United Kingdom Rye and Cheese Open Sandwiches with Pickled Cucumber

Shopping list

• 4 piece rye bread — thick slices

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• 120 g mature Cheddar cheese — sliced

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• 0.5 piece cucumber — thinly sliced

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• 2 tbsp white wine vinegar

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• 1 tbsp fresh dill — chopped

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• 40 g rocket

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• 0.25 tsp black pepper — freshly ground

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Step by step

1. 1

   In a small bowl, toss the cucumber slices with the white wine vinegar and chopped dill; set aside for at least 5 minutes to lightly pickle.

2. 2

   Toast the rye bread slices until just crisp on the outside but still soft inside.

3. 3

   Lay each slice on a plate and top with slices of mature Cheddar.

4. 4

   Drain the pickled cucumber and arrange over the cheese.

5. 5

   Finish with a handful of rocket and a grind of black pepper.

6. 6

   Serve immediately with a side salad or on its own for a light lunch.