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.

　　

Ingredients

makes 4

　　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

　　

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

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.