Categories: Grilled Sandwich, Main Dish, Rachael Ray
Ingredients
- 8 slices pumpernickel bread
- 4 tablespoons butter, softened (1/2 stick)
- 8 teaspoons Dijon mustard
- 8 slices emmentaler swiss cheese (if you can't find, use gruyere or Jarlsberg)
- 2 large dill pickles, thinly sliced lengthwise (or sweet, if you prefer)
Directions
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Heat a skillet over medium heat. Spread one side of all 8 slices of bread with butter. Spread the other side of 4 of the slices with the Dijon mustard.
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Top each mustard coated bread with a folded slice of Emmentaler cheese and place some pickle slices on top. Cover with a second slice of bread, buttered side up.
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Place the sandwiches in a hot skillet and cook for 3-4 minutes on each side, toasting and crisping the bread.
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Cut the sandwiches in half from corner to corner and serve! Enjoy!