Cheddar Sandwiches with Quick Pickles and Honey-Mustard Spread
Made with a whole-grain roll, a sensible portion of cheddar, and quick pickles, this sandwich fits into a good diet rather than undermining it.
- Servings: 4
Photography: Yunhee Kim
Source: Martha Stewart Living, September 2006
- 1 large Vidalia onion, thinly sliced
- 1 medium English cucumber, thinly sliced
- 1 cup cider vinegar
- 1/4 cup honey (preferably raw or cream honey)
- 2 bay leaves
- 1 1/2 teaspoons finely chopped peeled fresh ginger
- 1 1/4 teaspoons brown mustard seeds
- 1/2 teaspoon coarse salt
- 2 teaspoons grainy mustard
- 4 small whole-wheat rolls, halved
- 4 ounces sharp white cheddar cheese, thinly sliced
Put onion and cucumber into a heatproof nonreactive medium bowl; set aside. Bring vinegar, 2 tablespoons honey, bay leaves, ginger, mustard seeds, salt, and 1/2 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, 5 minutes. Pour over onion and cucumber. Cover loosely, and let cool completely, stirring occasionally to submerge vegetables. Pickled vegetables can be refrigerated in an airtight container up to 2 weeks.
Stir together remaining 2 tablespoons honey and the mustard; spread on bottom of rolls. Divide cheese among rolls; top each with 1/3 cup drained pickled vegetables and top half of roll. Sandwiches can be stored, wrapped in parchment, in a cool place up to 4 hours.