Prep 15 mins
Cook 6 mins
From the Netherlands, these sound scrumptious, either for lunch or as appetizers. They may need more cooking time. Note: To cook large batches for a party, assemble the sandwiches a few hours before cooking and chill them on a baking sheet, wrapped in plastic wrap. Before serving, brush melted butter onto the outsides of the sandwiches and broil on a baking sheet, turning once. From Sunset magazine, May 2007. Posted for ZWT 2010.
- 24 slices cocktail-size pumpernickel bread
- 4 ounces aged gouda cheese, sliced thin (such as Winchester Sharp)
- 2 dill pickles, sliced thin or 2 about 1 cup dill pickle slices, blotted dry with paper towels
- 1⁄8 lb thin-sliced smoked ham, cut to fit on pumpernickel slices
- 3 tablespoons unsalted butter
- On each of 12 slices of bread, arrange a layer of gouda slices, cover with a layer of pickle slices, and top with a slice of ham.
- Top ham with another slice or two of cheese and cover with a piece of bread.
- Divide butter between two large frying pans and heat over medium heat until butter melts and foam subsides.
- Divide sandwiches between pans and cook, turning once, until cheese is melted and each side is crisp, about 3 minutes per side.
- Cut sandwiches in half diagonally and serve immediately.
These were a good quick snack! I like the tartness of the pickle with the creamy cheese and salty ham; and anything on pumpernickel is wonderful! Made with pickly chips rather than slicing the pickles myself. I also cooked more like a grilled cheese; I used spray butter on both sides of the bread and cooked on my griddle. Made for ZWT6 Scandinavia.