Photo: Grilled Cheese on Pump Recipe
Ingredients
- 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 1/2
Directions
Heat 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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By dilligaf1_13167798
on September 21, 2010
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I would use a pickle more like German pickles than Dill or cornichons.
By iamdlmlover_131...
on September 21, 2010
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Instead of buttering all 8 slices of bread, save a little time by melting some butter on the grill pan while you are buttering only four slices of bread. Start cooking the sandwiches on the non-buttered side (because the butter is already on the pan, then turn them over on the buttered side and you're good to go. My mom has always done this. I can't believe RR hasn't figured this one out! :-
By jayp
san francisco,
on September 10, 2009
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Seriously, didn't taste any better or much different than the hundreds of other grilled chees sandwiches I've had.
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