Topless cheese and pickle sandwich

To reduce the calorie count but not the satisfaction factor of your sandwiches, try going topless! We've been using dense rye pumpernickel-style bread, which takes a bit of getting used to but makes brilliant open-topped sandwiches. It contains no wheat and is very satisfying - and slightly lower in calories than thick-sliced wholegrain bread.

Topless cheese and pickle sandwich

Photographer: Andrew Hayes-Watkins


Cooking time
5 minutes
288 per serving


  • 1 slice of rye bread
  • 1 teaspoon farmhouse pickle or chutney
  • 40g sliced half-fat mature cheddar
  • 1 slice of lean ham
  • 1 sliced tomato
  • 2 sliced dill gherkins
  • 1 teaspoon of salad cream
  • Watercress


  1. Put a slice of rye bread on a plate and spread with 1 teaspoon of farmhouse pickle or chutney. Top with 40g sliced half-fat mature Cheddar and 1 slice of lean ham. Add 1 sliced tomato and 2 sliced dill gherkins. Spoon over 1 teaspoon of salad cream and serve garnished with fresh watercress.