4 tablespoons softened butter
8 slices pumpernickel bread
8 teaspoons Dijon mustard
2 large dill pickles, thinly sliced lengthwise
8 slices Emmentaler Swiss cheese, folded in 1/2Heat a skillet over medium heat. Spread butter on 1 side of all 8 slices of bread. Spread Dijon mustard on the opposite side of 4 slices of bread. Top the mustard coated bread slices with a folded slice of Emmentaler. Top cheese with slices of pickle and set tops in place with the buttered side facing up. Place the sandwiches in hot skillet and cook 3 to 4 minutes on each side, toasting and crisping the bread. Cut the sandwiches corner to corner and serve.
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