+1 for the mustard; a delicate Dijon-esque, rather than the all-annihilating Colmans would seem appropriate.

Some spring onion could bring the Stilton on nicely, those pickled bastards tend to overpower things somewhat.

Thoughtful and helpful suggestions, so thank you. Hopefully I'll be able to share my ploughman's journey.

According to HID that's death.

Have you given up on life or is that you've finally let Jemma loose?

Opinions can vary, tradition as well. I like cheddar, and I like Stilton, but damn, I have to use up the brie.
"I had a ploughman's lunch the other day ... he was livid."
https://www.theguardian.com/lifeands...oughmans-lunch

On a similar vein regarding traditions & opinions, I'd like to know which philistine was responsible for the introduction of brioche buns to the savoury world. It's now commonplace to see pubs advertising burgers served on a brioche bun as though it's something to be proud of. Whatever next... a hot dog served in between 2 slices of Battenburg?

Just because I couldn't find it today, doesn't mean someone won't be doing it tomorrow. There are already brioche hotdog buns, pretzel buns, and a slew of others. As soon as something gains popularity on the banquet circuit the public catches wind of it on social media and the rush is on. My guess is someone started doing mini-burgers (sliders) as finger food on brioche buns and it became a thing. At least the environment won't suffer from that, as it did from the stuffed squid and calamari ring craze. Fishermen started dragging their nets over coral reefs to get all the squid they could to meet the demand, with disastrous consequences.
I only knew about stuffed brioche until a few years ago, from reading old New Yorker magazines and seeing ads for upscale restaurants with pictures of their brioche.

Best burgers ever are from New York, so called tri sate area where they ask you how you want your burger to be cooked. Charcoaled on the outside and are i the middle is sublime. Or from a burger van in a lay-by in the UK

That reminds me of a burger stand I was taken to by a Norwegian trainee pilot from Shoreham, located in a hide-away area near Brighton, back in the 70's - you could order your burger however you wanted it - I always ordered my burgers rare or medium rare.. they were superb. That was the first time I had 1000 island dressing on a burger.. messy but quite delightful

Pumpernickel and butter and Cambozola and smoked salmon (and I had some dry salami earlier), also wine. Kiss me, you fool.

This covers about 3 of the major food groups, I reckon.

That looks lovely.

West Coast Pizza has smoked salmon on it.

Yum that sounds sooo good. One of my favorite sandwich bars, who got to know my tastes once tried me with a corned beef, tomato, anchovy and mustard...I think that you might like it too...

Yesterday's hoisin glazed pork does a curtain call on a kaiser with sriracha mayo.