Cheddar Sandwiches With Quick Pickles And Honey Mustard Spread Recipes

Steps:

• 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!

Steps:

• Preheat broiler.
• In a small bowl stir together honey and mustard. Slice tomato lengthwise. Arrange bread on a baking sheet and toast under broiler until golden on one side. Turn bread over and spread honey mustard on untoasted sides. Sprinkle Cheddar over honey mustard and broil until cheese is melted. Arrange tomato, turkey, and radicchio between melted Cheddar toasts, seasoning with salt and pepper.