Corned Beef and Pumpernickel Sandwiches With Pickled Mustard |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A great sandwich! Adapted from Country Living magazine. Ingredients:
1/2 cup whole grain dijon mustard |
1/8 cup mayonnaise (optional, if using mayo you may want to cut the mustard back to 1/3 cup) |
2 teaspoons capers |
1/8 cup finely chopped sweet gherkin |
8 slices pumpernickel bread |
1/2 lb sliced corned beef |
4 ounces thinly sliced swiss cheese |
8 leaves small red leaf lettuce |
Directions:
1. Combine the mustard, mayonnaise(if using), capers, and gherkins in a small bowl and spread on one side of each bread slice. Rinse lettuce leaves and pat each dry.
2. Layer the corned beef, Swiss cheese, and lettuce on 4 of the bread slices, top with the remaining bread slices, and serve. Enjoy!
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