1/4 Photos of Cheddar Sandwiches With Quick Pickles and Honey Mustard
Nice tangy homemade pickles perk up this sandwich! Great to take on a picnic or even to work! Adapted from Martha Stewart magazine.
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- 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
- 1Put onion and cucumber into a heatproof nonreactive bowl; set aside.
- 2Bring vinegar, 2 tbls. honey, bay leaves, ginger, mustard seeds, salt and 1/2 cup water to a boil in a medium saucepan.
- 3Reduce the heat and simmer, stirring occasionally, about 5 minutes.
- 4Pour this over onion and cucumber.
- 5Cover loosely and let cool completely, stirring once in a while to make sure all vegetables are covered.
- 6The pickles can be refrigerated in an airtight container for up to 2 weeks.
- 7Stir together remaining 2 tbls. honey and mustard; spread on the bottom of the rolls.
- 8Add slices of cheddar.
- 9Top each with 1/3 cup drained pickled cucumbers and onions and top half of roll.
- 10These sandwiches can be stored, wrapped in parchment or wax paper in a cool, dark place up to 4 hours. Enjoy!
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Nutritional Facts for Cheddar Sandwiches With Quick Pickles and Honey Mustard
Serving Size: 1 (361 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 322.5
- Calories from Fat 104
- Total Fat 11.6 g
- Saturated Fat 6.3 g
- Cholesterol 29.7 mg
- Sodium 673.5 mg
- Total Carbohydrate 44.2 g
- Dietary Fiber 3.9 g
- Sugars 23.8 g
- Protein 11.5 g