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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.”

Ingredients Nutrition


  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!

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