Cheddar Sandwiches With Quick Pickles and Honey Mustard

Total Time
20mins
Prep 10 mins
Cook 10 mins

Nice tangy homemade pickles perk up this sandwich! Great to take on a picnic or even to work! Adapted from Martha Stewart magazine.

Ingredients Nutrition

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!
Most Helpful

OK - I'm saving this recipe just to make the pickled onions and cuke again! Really wonderful. Having said that - there's nothing to fault with this recipe. A good sandwich very much in the British tradition. Thank you!

evelyn/athens June 21, 2010

Wow, I usually have just one sandwich for lunch, but today I simply had to make an extra half. The pickles are superb and a perfect match for the cheese. Made with toasted whole wheat bread. I'll be posting photos of the sandwich AND the pickles, because they are the real star. Thanks for posting.

Leggy Peggy June 19, 2010

Oh, yum, Sharon.....I've made instant pickles before, but not using ginger and bay leaves. Loved it this way, and will use this many times to come. I did have to substitute a regular cuke instead of the English. Wasn't carried by our one lonely market......Made for Herb of the Month tag game.

Darkhunter February 28, 2010