• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 tablespoons softened butter

  2. 8 slices pumpernickel bread

  3. 8 teaspoons Dijon mustard

  4. 2 large dill pickles, thinly sliced lengthwise

  5. 8 slices Emmentaler Swiss cheese , folded in

Instructions Jump to Ingredients ↑

  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.


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