Mini Pumpernickel Grilled-Cheese and Pickle Sandwiches

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.

• Ready In: 21 mins
• Serves: 4-6
• Yields: 12 sandwiches

Ingredients

• 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

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.