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
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.
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