Cheddar Sandwiches With Quick Pickles and Honey Mustard |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Nice tangy homemade pickles perk up this sandwich! Great to take on a picnic or even to work! Adapted from Martha Stewart magazine. Ingredients:
1 large sweet onion, sliced thin (vidalia is good) |
1 medium english cucumber, sliced thin |
1 cup apple cider vinegar |
1/4 cup honey |
2 bay leaves |
1 1/4 teaspoons ginger, peeled, chopped finely |
1 1/4 teaspoons mustard seeds |
1/2 teaspoon grey salt or 1/2 teaspoon kosher salt |
2 teaspoons grainy mustard |
4 small whole wheat rolls, split in half (may toast if desired) |
4 ounces sharp cheddar cheese, thinly sliced |
Directions:
1. Put onion and cucumber into a heatproof nonreactive bowl; set aside.
2. Bring vinegar, 2 tbls. honey, bay leaves, ginger, mustard seeds, salt and 1/2 cup water to a boil in a medium saucepan.
3. Reduce the heat and simmer, stirring occasionally, about 5 minutes.
4. Pour this over onion and cucumber.
5. Cover loosely and let cool completely, stirring once in a while to make sure all vegetables are covered.
6. The pickles can be refrigerated in an airtight container for up to 2 weeks.
7. Stir together remaining 2 tbls. honey and mustard; spread on the bottom of the rolls.
8. Add slices of cheddar.
9. Top each with 1/3 cup drained pickled cucumbers and onions and top half of roll.
10. These sandwiches can be stored, wrapped in parchment or wax paper in a cool, dark place up to 4 hours. Enjoy!
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