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! ---------------------------------------------------------------------------
Nutrition
Ingredients
