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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Easy and oh so good, this will satisfy your taste buds! Adapted from Rachael Ray's Big Orange Book cookbook. 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:
1. 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.
2. 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.
3. Place the sandwiches in a hot skillet and cook for 3-4 minutes on each side, toasting and crisping the bread.
4. Cut the sandwiches in half from corner to corner and serve! Enjoy!
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