Cheddar Sandwiches With Quick Pickles And Honey Mustard

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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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Steps

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Put onion and cucumber into a heatproof nonreactive bowl.

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Set aside.

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Bring vinegar , 2 tbls.

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Honey , bay leaves , ginger , mustard seeds , salt and 1 / 2 cup water to a boil in a medium saucepan.

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Reduce the heat and simmer , stirring occasionally , about 5 minutes.

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Pour this over onion and cucumber.

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Cover loosely and let cool completely , stirring once in a while to make sure all vegetables are covered.

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The pickles can be refrigerated in an airtight container for up to 2 weeks.

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Stir together remaining 2 tbls.

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Honey and mustard.

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Spread on the bottom of the rolls.

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Add slices of cheddar.

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Top each with 1 / 3 cup drained pickled cucumbers and onions and top half of roll.

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These sandwiches can be stored , wrapped in parchment or wax paper in a cool , dark place up to 4 hours.

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Enjoy !.

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Ingredients

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sweet onion, english cucumber, apple cider vinegar, honey, bay leaves, ginger, mustard seeds, salt, grainy mustard, whole wheat rolls, sharp cheddar cheese