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: 21mins
SERVES: 4-6
YIELD: 12 sandwiches
UNITS: US
INGREDIENTS
Nutrition- 24slices cocktail-size pumpernickel bread
- 4
- 2
- 1⁄8
- 3tablespoons unsalted butter
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DIRECTIONS
- 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.
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