 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Ingredients:
4 tablespoons softened butter |
8 slices pumpernickel bread |
8 teaspoons dijon mustard |
2 large dill pickles, thinly sliced lengthwise |
8 slices emmentaler swiss cheese, folded in 1/2 |
Directions:
1. Heat a skillet over medium heat. Spread butter on 1 side of all 8 slices of bread. Spread Dijon mustard on the opposite side of 4 slices of bread. Top the mustard coated bread slices with a folded slice of Emmentaler. Top cheese with slices of pickle and set tops in place with the buttered side facing up. Place the sandwiches in hot skillet and cook 3 to 4 minutes on each side, toasting and crisping the bread. Cut the sandwiches corner to corner and serve.
|
|