Cheddar Sandwiches With Quick Pickles and Honey Mustard

Recipe by Sharon123
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put onion and cucumber into a heatproof nonreactive bowl; set aside.
  • Bring vinegar, 2 tbls. honey, bay leaves, ginger, mustard seeds, salt and 1/2 cup water to a boil in a medium saucepan.
  • Reduce the heat and simmer, stirring occasionally, about 5 minutes.
  • Pour this over onion and cucumber.
  • Cover loosely and let cool completely, stirring once in a while to make sure all vegetables are covered.
  • The pickles can be refrigerated in an airtight container for up to 2 weeks.
  • Stir together remaining 2 tbls. honey and mustard; spread on the bottom of the rolls.
  • Add slices of cheddar.
  • Top each with 1/3 cup drained pickled cucumbers and onions and top half of roll.
  • 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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