Yer Notty!! 
Mount Olive is the truth. I celebrate their entire line.
I use their regular ol’ dill relish all the time … I haven’t seen that “deli style dill” locally, though. Maybe it’ll start turning up soon.
…
That Branston’s pickle … from an American viewpoint, that could be fantastic or it could be vile. Is American dill pickle/dill relish flavor at least a vague comparable to Branston’s? The Branston’s looks deep brown – malt vinegar added? Heated up/carmelized?
It’s not like the green relish that’s put on hot dogs, if that’s what you mean. Tangy and caramelized is a good way to describe it. And yes, there is malt vinegar in it. Other ingredients include sugar, root vegetables, tomato and red pepper puree, and chili and garlic extract.
An acquaintance one gave me a jar of homemade pickle with sultanas in it. That little bit of extra fruitiness was sublime.
Kind of sounds like a chunky tamarind chutney – without the tamarind. But perhaps in the same flavor neighborhood.
It is like a chutney, yes. That’s another good way to describe it.
If you’re ever in the Cleveland area, pick up some Bertman’s Ballpark Mustard. Best mustard in the world, especially in the sweet spicy brown category.
What I was going to say … sounds like a chutney. Not what I’m looking for to put on a sandwich. The idea of raisins/sultanas kinda makes me wanna barf.
Doesn’t matter to me. Tinned corned beef is one of my favorite occasional treats - either just on a sandwich or to make corned beef hash with mashed potatoes. Of course the correct topping for the frying pan full if hash is baked beans.
Huh! That combination would never have occurred to me. I have plenty of tinned CB in my cupboard, so I’ll give it a try sometime.
As for cheese and fruit, can’t knock it—so many good pairings, especially where rustic bread is concerned.
Now that you mention cheese, it gets grated into the hash if I have any around.
Previous threads for inspiration:
And topped with a fried egg too? 
Will be next time. Thanks for that. And a splash of chili sauce on the egg(s).
Yeah… it’s sort of a chunky relish that’s made of multiple vegetables in a dark sweet/sour/savory sauce. It’s kind of hard to describe.
It’s good though; when in the UK I ordered a sandwich, and the person behind the counter asked if I wanted “pickle” on it. Being the Yank that I am, I thought of sliced pickled cucumbers and said “Sure!”
I was a bit surprised to end up with Branston Pickle on my sandwich, but I liked it.
Is Cheddar cheese the common cheese on a cheese & pickle sandwich?
It is in my experience, but I imagine tastes do vary. As noted above, I think the sharper the cheese, the better. 
Indeed! What we would call jam (I understand you define a difference, but we don’t). To us, jelly is what you call Jello, hence my confusing the terms.
There’s no raisins/sultanas in Branston Pickle, it isn’t as sweet as a chutney. It’s more savoury/spicy than that.
Ian Dury knew what he was talking about.
BTW, what flavor of jam/jelly would one put on a PB&J sandwich ?
The most popular jelly flavors to go with peanut butter are strawberry and grape by a large margin. After that, it’s a grab bag of raspberry, cherry, “mixed fruit”, apple, peach, apricot, etc. Citrus spreads like orange marmalade and lemon curd are readily available in the U.S., but are rarely used for PB&J.
The image below of the popular Bonne Maman brand’s selections pretty much covers all the relatively easy-to-get flavors of jelly/jams/spreads available in the U.S. Some in the image are hard-to-find regionally or are not big sellers and so are confined to specialty stores.
For some reason, Bonne Maman doesn’t seem to make an apple jelly – Smuckers to the rescue:
