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.



Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

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.

Reviews (3)

14 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
I found these to be pretty tasty. I particularly enjoyed the pickle part, which I am now trying with the addition of black radish and jicama. :) This recipe is simple enough that even people who don't cook much (me) can manage it easily (and feel fancy for creating a reasonable pickle likeness).
Rating: Unrated
THESE WERE SO GOOD. Love them. Will probably become a work staple. soooo wonderful
Rating: Unrated
YUK! ! These were terrible.Buy a jar of pickles and turn this sandwich into a pannini-grilled sandwich.