Corned Beef and Pumpernickel Sandwiches With Pickled Mustard

A great sandwich! Adapted from Country Living magazine.

• Ready In: 10 mins
• Yields: 4 sandwiches

Ingredients

• 1⁄2 cup  whole grain Dijon mustard
• 1⁄8 cup mayonnaise (optional, if using mayo you may want to cut the mustard back to 1/3 cup)
• 2  teaspoons capers
• 1⁄8 cup  finely chopped  sweet gherkin
• 8  slices  pumpernickel bread
• 1⁄2 lb  sliced corned beef
• 4  ounces  thinly sliced swiss cheese
• 8  leaves  small red leaf lettuce

Directions

1. Combine the mustard, mayonnaise(if using), capers, and gherkins in a small bowl and spread on one side of each bread slice. Rinse lettuce leaves and pat each dry.
2. Layer the corned beef, Swiss cheese, and lettuce on 4 of the bread slices, top with the remaining bread slices, and serve. Enjoy!