The Farmer'S (Brown Bag) Lunch Recipe

Name: The Farmer'S (Brown Bag) Lunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Farmer's Lunch Sandwich; 1/4 really good baguette; good mayo; whole grain mustard; 3 ounces (or even a bit more) really good sharp cheddar, sliced; 1/4 tart apple (like a Granny Smith or Cortland), cut into thin slices; 1-2 leaves of red leaf or butter lettuce; a few pieces of pickled green tomato, sliced thinly (use store bought, or for homemade see recipe below); Pickled green tomatoes; 1 quart jar with lid; 1 pound green (underripe) tomatoes; 2 cups cider vinegar; 1/2 cup water; 1 tablespoon honey; 2 cloves garlic, minced; 1 cinnamon stick; 1 pinch red pepper flakes; a large pinch whole cloves; a large pinch celery seeds; 1 teaspoon whole black peppercorns; 1 tablespoon pickling salt or Kosher salt

Servings: persons

Farmer's Lunch Sandwich
1/4 really good baguette
good mayo
whole grain mustard
3 ounces (or even a bit more) really good sharp cheddar, sliced
1/4 tart apple (like a Granny Smith or Cortland), cut into thin slices
1-2 leaves of red leaf or butter lettuce
a few pieces of pickled green tomato, sliced thinly (use store bought, or for homemade see recipe below)
Pickled green tomatoes
1 quart jar with lid
1 pound green (underripe) tomatoes
2 cups cider vinegar
1/2 cup water
1 tablespoon honey
2 cloves garlic, minced
1 cinnamon stick
1 pinch red pepper flakes
a large pinch whole cloves
a large pinch celery seeds
1 teaspoon whole black peppercorns
1 tablespoon pickling salt or Kosher salt

1
Cut baguette in half horizontally to open. Smear each side with a layer of mayo and mustard. On the bottom side of the bread, layer on the slices of cheese, the apple slices, the pieces of green tomato, and the lettuce. Cover up the sandwich with the top. Wrap tightly in sandwich paper until you're ready to eat. It's best eaten within a few hours, but you could make it the night before and keep it in the fridge until morning.
2
Sterilize your empty jar and lid in boiling water (or a dishwasher) and set aside on a clean towel to dry.
3
Wash the tomatoes and cut into quarters. Pack the tomatoes into the clean jar until nearly full.
4
Combine the vinegar, water, honey, salt, and all the spices in a saucepan, bring to a boil, and allow to boil for a few minutes (3-5). Pour this over the tomatoes in the jar until the tomatoes are covered and the liquid reaches up to about 1/2 inch from the top of the jar. Slide a wooden skewer or spoon around the inside wall of the jar to make sure there are no air bubbles.
5
Screw the lid onto the jar. Allow to cool, then refrigerate. The flavor should be developed enough to enjoy within a couple of weeks, and the pickles will keep in the refrigerator for several months.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Farmer's Lunch Sandwich, 1/4 really good baguette, good mayo, whole grain mustard, and more.

Yes, The Farmer'S (Brown Bag) Lunch falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

The Farmer'S (Brown Bag) Lunch

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