Categories: Grilled Sandwich, Main Dish, Rachael Ray

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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