Grilled Cheese on Pump

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.