CHEDDAR SANDWICHES WITH QUICK PICKLES AND HONEY-MUSTARD SPREAD

Cheddar Sandwiches with Quick Pickles and Honey-Mustard Spread image

Provided by Martha Stewart

Number Of Ingredients 11

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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