Cheddar sandwiches with quick pickles and honey mustard spread

Tangy homemade pickles and onions bring intense flavor and satisfying heft to these sandwiches. However, you can omit step 1 and use jarred pickles; just do keep in mind that these may increase your sodium intake.

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

• 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. The 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 Ï€ cup drained pickled vegetables and top half of roll. The sandwiches can be stored, wrapped in parchment, in a cool place up to 4 hours.

MAKES 4