Mini Pumpernickel Grilled-Cheese and Pickle Sandwiches

Total Time
21mins
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.

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Ingredients

Nutrition

Directions

  1. 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.
  2. Top ham with another slice or two of cheese and cover with a piece of bread.
  3. Divide butter between two large frying pans and heat over medium heat until butter melts and foam subsides.
  4. Divide sandwiches between pans and cook, turning once, until cheese is melted and each side is crisp, about 3 minutes per side.
  5. Cut sandwiches in half diagonally and serve immediately.
Most Helpful

4 5

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.