Cheddar Sandwiches With Quick Pickles and Honey-Mustard Spread

Cheddar Sandwiches With Quick Pickles and Honey-Mustard Spread

Ingredients

Serves 4

• 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.