Grilled Cheese on Pump

Easy and oh so good, this will satisfy your taste buds! Adapted from Rachael Ray's Big Orange Book cookbook.

• Ready In: 18 mins
• Serves: 4

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!