Sarasota's Cheddar, Pickled Cucumber & Onion Sandwich

"This was a sandwich I used to get from a small English Pub up in Manistee, Michigan years ago. I still love it - and it is so simple.They were nice enough to give me the recipe which I follow to a tee to this day - NO changes. Now, with just a few ingredients, don't change out anything. A good pumpernickel bread, buy a good deli bread it isn't expensive. A nice white cheddar, right from your grocers deli (and don't get the cheap pre-packaged stuff) you are only buying a few slices, and it will be cheaper than buying a package of the cheaper brand. And pickled cucumbers and onions. A sweet onion and seedless cucumbers. If you can't find seedless, just take the time to lightly seed - it isn't hard. And boursin cheese or a soft cheese with chives. Simply grilled and so worth it. Now at the restaurant they also served this cold, but just about everyone ordered it grilled. The combo on the menu was a crock of either their signature potato chowder chowder or corn chowder. Believe it or not, the combo on the menu including a drink was $3.99 ... what a deal! Those were the days."
 
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Ready In:
24hrs 10mins
Ingredients:
11
Yields:
4 Sandwiches
Serves:
4
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ingredients

  • 8 slices dark pumpernickel bread
  • 8 slices white cheddar cheese, 2 slices per sandwich (thick sliced, no thin)
  • 1 cup pickled cucumbers and onion, see recipe below (1/4-1/2 cup per sandwich)
  • 4 tablespoons cream cheese with chives (or a soft herb cheese such as Boursin)
  • butter
  • Pickled Cucumber and Onions

  • 2 -3 medium English seedless cucumbers, peeled and cut in half lengthwise and then thin sliced (depending on the size of the cucumber)
  • 1 large onion, cut in quarters and then thin sliced (sweet onion)
  • 3 tablespoons apple cider vinegar (no substitutes)
  • 6 tablespoons rice wine vinegar (no substitutes)
  • 2 teaspoons kosher salt, you can a little more if you want it a bit saltier (no table salt)
  • 1 teaspoon fresh ground pepper
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directions

  • Cucumbers and Onions -- Now this can be done early that day or even the night before which is even better. Very simple - just mix the vinegars, salt and pepper, cucumbers and onions and toss well and cover with saran wrap. That's it. Make sure you use a NON-metal bowl.
  • Sandwich -- Spread 1 tablespoon of the soft cheese with chives on the first slice of bread. Top with the pickled cucumbers and onions, use a slotted spoon so you don't get any juice. The cucumber and onions have already absorbed all the flavor. Then, top with 2 slices of cheese and the top slice of bread.
  • Grill -- Butter the top slice of bread and put that side down first on your grill pan or in your saute pan. Then butter the other slice. Grill until side 1 is lightly toasted and flip. It will only take a few more minutes on the second side until the cheese is melted.
  • Serve -- Enjoy this with a bowl of your favorite chowder and some potato chips for a nice dinner.
  • The preparation time includes making the pickled onions and cucumbers.

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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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