Cheddar Sandwiches with Quick Pickles and Honey-Mustard Spread

Tangy homemade pickles and onions bring intense flavor and satisfying heft to these sandwiches. However, you can omit step 1 and use jarred pickles; just do keep in mind that these may increase your sodium intake.<P>Return to Healthy Lessons in Lunch Menu

  • Servings: 4
Cheddar Sandwiches with Quick Pickles and Honey-Mustard Spread

Photography: Yunhee Kim

Source: Martha Stewart Living, September 2006

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

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