Email to Stella      

Tea: Mini Pumpernickel Grilled-Cheese and Pickle Sandwiches

Source of Recipe

Sunset, May 2007


Recipe Introduction

Think of these little gems as mini ham-and-cheese paninis! Layer aged gouda cheese, smoky slices of ham, and pickles between two slices of pumpernickel bread, then brush each sandwich with butter and broil until the cheese melts. Be sure to make a double batch, since these mini grilled cheese sandwiches are so easy to eat, someone is bound to go a little overboard!

List of Ingredients

24 slices cocktail-size pumpernickel bread
4 ounces aged gouda cheese (such as Winchester Sharp), sliced thin
2 dill pickles, sliced thin, or about 1 cup dill pickle slices, blotted dry with paper towels
1/8 pound thin-sliced smoked ham, cut to fit on pumpernickel slices
3 tablespoons butter


Recipe

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. Top ham with another slice or two of cheese and cover with a piece of bread.

2. 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.

3. Cut sandwiches in half diagonally and serve immediately.

Yield: Makes 12 mini sandwiches
Total: 20 Minutes

NOTES: In the Netherlands (and at the Winchester Cheese Company), cheese is often served with pickles on the side; they're great together. Prep and Cook Time: about 20 minutes. Notes: To cook large batches for a party, assemble the sandwiches through step 1 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.