Cheddar Sandwiches with Quick Pickles and Honey-Mustard Spread

Photo: Yunhee Kim

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.


  • 1 large Vidalia onion, thinly sliced

  • 1 medium English cucumber, thinly sliced

  • 1 cup cider vinegar

  • ¼ cup honey (preferably raw or cream honey)

  • 2 bay leaves

  • 1 ½ teaspoons finely chopped peeled fresh ginger

  • 1 ¼ teaspoons brown mustard seeds

  • ½ teaspoon coarse salt

  • 2 teaspoons grainy mustard

  • 4 small whole-wheat rolls, halved

  • 4 ounces sharp white cheddar cheese, thinly sliced


  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.

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.

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