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.
Recipe information
Yield
makes 4
Ingredients
Preparation
Step 1
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.
Step 2
Stir together remaining 2 tablespoons honey and the mustard; spread on bottom of rolls. Divide cheese among rolls; top each with 1/3 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.
Fit to eat recipe
Step 3
(Per serving)
Step 4
Calories: 343
Step 5
Saturated Fat: 7g
Step 6
Unsaturated Fat: 1g
Step 7
Cholesterol: 30mg
Step 8
Carbohydrate: 46g
Step 9
Sodium: 664mg
Step 10
Protein: 11g
Step 11
Fiber: 5g
