Cheddar Cucumber And Marmalade Sandwiches Recipes

CHEDDAR, CUCUMBER AND MARMALADE SANDWICHES

Steps:

• Spread the bread slices with butter and then a very thin layer of marmalade. Top 4 slices with cheese and cucumber and then with the remaining bread.

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!

CUCUMBER AND CHEDDAR CHEESE SANDWICHES

Steps:

• Peel cucumber skin and cut thin round slices.
• Spread butter or mayonnaise on two slices of baked bread.
• Cut Cheddar cheese into thin slices and place on of the slices until thoroughly covered.
• Then place the thin slices of cucumbers on top of the cheese and add salt and pepper on top of the cucumbers only.
• Place the second (buttered or mayonnaised) slice on top of the cucumbers and cut in half.

CHEDDAR SANDWICHES WITH QUICK PICKLES AND HONEY-MUSTARD SPREAD

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.