Cheddar Sandwiches With Quick Pickles And Honey Mustard Spread Recipes

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CHEDDAR SANDWICHES WITH QUICK PICKLES AND HONEY MUSTARD



Cheddar Sandwiches With Quick Pickles and Honey Mustard image

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

Provided by Sharon123

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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!

Nutrition Facts : Calories 322.5, Fat 11.6, SaturatedFat 6.3, Cholesterol 29.8, Sodium 673.5, Carbohydrate 44.3, Fiber 4, Sugar 23.9, Protein 11.5

CHEDDAR SANDWICHES WITH QUICK PICKLES AND HONEY-MUSTARD SPREAD



Cheddar Sandwiches with Quick Pickles and Honey-Mustard Spread image

Made with a whole-grain roll, a sensible portion of cheddar, and quick pickles, this sandwich fits into a good diet rather than undermining it.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 11

1 large Vidalia onion, thinly sliced
1 medium English cucumber, thinly sliced
1 cup cider vinegar
1/4 cup honey (preferably raw or cream honey)
2 bay leaves
1 1/2 teaspoons finely chopped peeled fresh ginger
1 1/4 teaspoons brown mustard seeds
1/2 teaspoon coarse salt
2 teaspoons grainy mustard
4 small whole-wheat rolls, halved
4 ounces sharp white cheddar cheese, thinly sliced

Steps:

  • Put onion and cucumber into a heatproof nonreactive medium bowl; set aside. Bring vinegar, 2 tablespoons honey, bay leaves, ginger, mustard seeds, salt, and 1/2 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, 5 minutes. Pour over onion and cucumber. Cover loosely, and let cool completely, stirring occasionally to submerge vegetables. Pickled vegetables can be refrigerated in an airtight container up to 2 weeks.
  • Stir together remaining 2 tablespoons honey and the mustard; spread on bottom of rolls. Divide cheese among rolls; top each with 1/3 cup drained pickled vegetables and top half of roll. Sandwiches can be stored, wrapped in parchment, in a cool place up to 4 hours.

Nutrition Facts : Calories 343 g, Cholesterol 30 g, Fiber 5 g, Protein 11 g, SaturatedFat 7 g, Sodium 664 g

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