ORIGINAL SANDOS: THE PLOUGHMAN’S Thursday, August 30, 2012
The Ploughman’s Lunch sounds like an old, wholesome, pastoral respite enjoyed by farmers who who sat beneath trees and tucked themselves into the shade cast by their canopy of branches when the sun shone its brightest.
Thing is, ploughmen might’ve done that, but that’s not how we got the “Ploughman’s Lunch.” In fact, it appears to have originated in British pubs, and it wasn’t just for laborers, either, but for office types, too.
Still, it is inspired by what would’ve been the equivalent of early sack lunches for Britain’s hardworking men who used their backs and hands to till the soil.
Think meats. And cheeses. And pickled vegetables, and bread and hard-boiled eggs. Anything that didn’t require heating or cold storage. Anything that could be easily carried to the fields. But most importantly, anything that had enough protein and carbohydrates to get them through the rest of the day.
Our Ploughman’s is like a rough amalgamation of those foodstuffs, cleverly bundled together into one rich and hearty sandwich.
We’ve go the meat: a beef, pork and chicken liver pâté, which we season red wine, bourbon, curing salt and fine herbs, and roll out like a long loaf of bread that we then wrap in bacon.
We’ve got the cheese (Beecher’s aged white cheddar), the bread (a Grand Central Bakery ciabatta roll), the pickled vegetables (tart, house-pickled and fried carrots and zucchinis). We’ve even got the eggs (a schmear of a paprika-peppered deviled egg yolk spread).
And we’ve got ham, too, because you can never have too much ham.
And it doesn’t matter if you’re a man or a woman. It doesn’t matter if your glued to a jackhammer or chained to a computer. Our Ploughman’s is the people’s sandwich.
The only thing it needs is a proper washing down. So do it like the Brits do it and pair your Ploughman’s with a cold pint of something local.