Cheddar Sandwiches With Quick Pickles And Honey Mustard

• 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

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!

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

Taken from www.food.com/recipe/cheddar-sandwiches-with-quick-pickles-and-honey-mustard-187355 (may not work)