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.

Skip to Next Recipe

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

5 5

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!

5 5

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.

5 5

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.