Cheddar Sandwiches with Quick Pickles and Honey-Mustard Spread

• 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

1. Put onion and cucumber into a heatproof nonreactive medium bowl; set aside.
2. Bring vinegar, 2 tablespoons honey, bay leaves, ginger, mustard seeds, salt, and 1/2 cup water to a boil in a medium saucepan.
3. Reduce heat, and simmer, stirring occasionally, 5 minutes.
4. Pour over onion and cucumber.
5. Cover loosely, and let cool completely, stirring occasionally to submerge vegetables.
6. The pickled vegetables can be refrigerated in an airtight container up to 2 weeks.
7. Stir together remaining 2 tablespoons honey and the mustard; spread on bottom of rolls.
8. Divide cheese among rolls; top each with 1/3 cup drained pickled vegetables and top half of roll.
9. The sandwiches can be stored, wrapped in parchment, in a cool place up to 4 hours.
10. (Per serving)
11. Calories: 343
12. Saturated Fat: 7g
13. Unsaturated Fat: 1g
14. Cholesterol: 30mg
15. Carbohydrate: 46g
16. Sodium: 664mg
17. Protein: 11g
18. Fiber: 5g

vidalia onion, cucumber, cider vinegar, honey, bay leaves, fresh ginger, brown mustard seeds, coarse salt, grainy mustard, rolls, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/cheddar-sandwiches-with-quick-pickles-and-honey-mustard-spread-392481 (may not work)