Ingredients Jump to Instructions ↓

  1. 1/2 cup Dijon mustard

  2. 1/4 cup prepared horseradish Pickle Slaw:

  3. 2 cups shaved cabbage

  4. 3/4 cup dill pickle relish, drained

  5. 1/2 cup mayonnaise Sandwiches:

  6. 12 slices pumpernickel bread

  7. 12 dill pickle sandwich slices, drained

  8. 6 slices (12 ounces) smoked Gouda cheese

  9. 12 slices (12 ounces) hard salami, thinly sliced

  10. 12 slices (1 pound 8 ounces) Gruyere cheese

  11. 1 1/4 pounds corned beef, thinly shaved

  12. 12 pickle slices, for garnish

  13. 24 large green olives, for garnish

Instructions Jump to Ingredients ↑

  1. For Horseradish Mustard: Combine the mustard and horseradish in a small bowl. For Pickle Slaw: Combine the cabbage and pickle relish in a large bowl. Stir in the mayonnaise. Combine the slaw mix with the remaining horseradish mustard mixture, and toss well to coat. Cover and refrigerate at least 2 hours before using.* For Sandwiches: On a clean, flat surface, lay out the bread slices. Spread each slice evenly with 1 tablespoon of horseradish mustard. Top half of the bread slices with 2 pickle slices. Layer 1 slice of smoked Gouda, 2 slices of hard salami and 1/3 cup of pickle slaw on top of the pickle slices. Set aside. Top the remaining 6 bread slices with 2 slices of Gruyére cheese and 3 ounces of shaved corned beef. Pair each mustard-topped bread slice with a Gruyére-topped bread slice, pressing together and tapping the halves down to secure. Cover and refrigerate. To serve, slice each sandwich in half diagonally. Skewer the top of each half with a food pick speared with a pickle slice and an olive.


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