Sarasotas Cheddar Pickled Cucumber Onion Sandwich Food

CUCUMBER, TOMATO AND CHEDDAR SANDWICH

Steps:

• Lay out your two slices of bread.
• Spread a thin layer of butter on one side of both pieces of bread.
• Take your cucumber slices and put a single layer of them on one piece of bread.
• Top the cucumber with tomato slices.
• Sprinkle a pinch of salt over the veggies.
• Place a layer of cheese on top.
• Place other slice of bread on top to make a sandwich.
• Cut your sandwich in half, if desired, and serve!

BUTTERNUT SQUASH SANDWICH WITH CHEDDAR CHEESE AND PICKLED RED ONION

Steps:

• Arrange racks in middle and upper thirds of oven; preheat to 450°F. Cut squash in half crosswise where the neck and body meet. Peel and seed. Slice neck lengthwise into 1/4"-thick planks (about 2 1/2" long). Slice body into 1/4" pieces.
• Divide squash, oil, thyme, garlic, 1 tsp. salt, and 1/2 tsp. pepper between 2 rimmed baking sheets. Toss to combine, then arrange in a single layer. Bake, tossing once halfway through and rotating trays, until squash is tender, 18-20 minutes.
• Meanwhile, bring vinegar, sugar, remaining 3/4 tsp. salt, and 1/2 cup water to a boil in a small saucepan. Remove from heat, then stir in onion. Let cool.
• Whisk mayonnaise and mustard in a small bowl. Remove thyme leaves from stems, then finely chop leaves and garlic. Stir into mayonnaise mixture.
• Slice rolls in half and toast in oven 5 minutes. Spread 2 Tbsp. mayonnaise mixture on bottom halves. Top each with squash, cheese, 1 1/2 Tbsp. pickled red onion, and arugula. Serve with chips alongside, if using.
• Squash can be roasted 3 days ahead; cover and chill. Onions can be made 1 month ahead; cover and chill.

QUICK-PICKLE CUCUMBERS AND ONIONS

Steps:

• Place the cucumbers and onions in a clean 1-quart jar with a tight-fitting lid. Add the garlic, if using. Combine the vinegar, water, sugar, salt, and pepper in a measuring cup and stir until the sugar and salt dissolve. Pour into the jar, making sure the vegetables are submerged. Cover and refrigerate until chilled. The vegetables keep for about a week.

CHEDDAR SANDWICHES WITH QUICK PICKLES AND HONEY MUSTARD

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!

QUICK PICKLED CUCUMBERS

Steps:

• Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel.
• Mix the other ingredients together in a small bowl then stir in the cucumber.