Cheddar Sandwiches With Quick Pickles And Honey Mustard Spread Recipes

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.

Steps:

• Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
• Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
• Remove cheese spread from refrigerator about 30 minutes before serving.

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:

• 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. Pickled vegetables can be refrigerated in an airtight container up to 2 weeks.
• 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. Sandwiches can be stored, wrapped in parchment, in a cool place up to 4 hours.