The New Yorker, Wisconsin-Style
Courtesy of Wisconsin Milk Marketing Board 6 Servings • 20 Min. Prep Time • 2 Hrs. Chill Time| Ingredients |
|---|
| Horseradish Mustard: |
| 1/2 c. Dijon mustard |
| 1/4 c. prepared horseradish |
|
|
| Pickle Slaw: |
| 2 c. shaved cabbage |
| 3/4 c. dill pickle relish, drained |
| 1/2 c. mayonnaise |
|
|
| Sandwiches: |
| 12 slices pumpernickel bread |
| 12 dill pickle sandwich slices, drained |
| 6 slices (12-oz.) smoked Gouda cheese |
| 12 slices (12-oz.) hard salami, thinly sliced |
| 12 slices (1 lb. 8 oz.) Gruyére cheese |
| 1-1/4 lb. sliced corned beef, thinly shaved |
| 12 pickle slices, for garnish |
| 24 large green olives, for garnish |
Directions:
1. For the horseradish mustard, combine the mustard and horseradish in a small bowl.
2. For the pickle slaw, combine the cabbage and pickle relish in a large bowl. Stir in the mayonnaise. Combine the slaw mix with the remaining horseradish mustard mixture, and toss well to coat. Cover and refrigerate at least 2 hrs. before using.*
3. For the sandwiches, on a clean, flat surface, lay out the bread slices. Spread each slice evenly with 1 Tbsp. of horseradish mustard. Top half of the bread slices with 2 pickle slices. Layer 1 slice of smoked Gouda, 2 slices of hard salami and 1/3 c. of pickle slaw on top of the pickle slices. Set aside.
4. Top the remaining 6 bread slices with 2 slices of Gruyére cheese and 3 oz. of shaved corned beef. Pair each mustard-topped bread slice with a Gruyére-topped bread slice, pressing together and tapping the halves down to secure. Cover and refrigerate.
5. To serve, slice each sandwich in half diagonally. Skewer the top of each half with a food pick speared with a pickle slice and an olive.
*This recipe makes more pickle slaw than is needed for the sandwiches. Save the leftover slaw to serve with other sandwiches.
