Cheddar Sandwiches With Quick Pickles And Honey Mustard - cooking recipe

Ingredients

1 large sweet onion, sliced thin (Vidalia is good)
1 medium English cucumber, sliced thin
1 cup apple cider vinegar
1/4 cup honey
2 bay leaves
1 1/4 teaspoons ginger, peeled, chopped finely
1 1/4 teaspoons mustard seeds
1/2 teaspoon grey salt or 1/2 teaspoon kosher salt
2 teaspoons grainy mustard
4 small whole wheat rolls, split in half (may toast if desired)
4 ounces sharp cheddar cheese, thinly sliced

Preparation

Put onion and cucumber into a heatproof nonreactive bowl; set aside.
Bring vinegar, 2 tbls. honey, bay leaves, ginger, mustard seeds, salt and 1/2 cup water to a boil in a medium saucepan.
Reduce the heat and simmer, stirring occasionally, about 5 minutes.
Pour this over onion and cucumber.
Cover loosely and let cool completely, stirring once in a while to make sure all vegetables are covered.
The pickles can be refrigerated in an airtight container for up to 2 weeks.
Stir together remaining 2 tbls. honey and mustard; spread on the bottom of the rolls.
Add slices of cheddar.
Top each with 1/3 cup drained pickled cucumbers and onions and top half of roll.
These sandwiches can be stored, wrapped in parchment or wax paper in a cool, dark place up to 4 hours. Enjoy!