"Easy and oh so good, this will satisfy your taste buds! Adapted from Rachael Ray's Big Orange Book cookbook...."
INGREDIENTS
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8 slices pumpernickel bread
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4 tablespoons butter, softened (1/2 stick)
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8 teaspoons Dijon mustard
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8 slices emmentaler swiss cheese (if you can't find, use gruyere or Jarlsberg)
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2 large dill pickles, thinly sliced lengthwise (or sweet, if you prefer)