The New Yorker, Wisconsin-Style
- ½ cup Dijon mustard
- ¼ cup prepared horseradish
- 2 cups shaved cabbage
- ¾ cup dill pickle relish, drained
- ½ cup mayonnaise
- 12 slices pumpernickel bread
- 12 dill pickle sandwich slices, drained
- 6 slices (12 ounces) smoked Gouda cheese
- 12 slices (12 ounces) hard salami, thinly sliced
- 12 slices (1 pound 8 ounces) Gruyère cheese
- 1¼ pounds corned beef, thinly shaved
- 12 pickle slices, for garnish
- 24 large green olives, for garnish
Instructions:
Cover and refrigerate at least 2 hours before using as directed.
- For the horseradish mustard, combine the mustard and horseradish in a small bowl.
- 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 hours before using.
- For the sandwiches, on a clean, flat surface, lay out the bread slices. Spread each slice evenly with 1 tablespoon of horseradish mustard. T op 6 of the bread slices with 2 pickle slices. Layer 1 slice of smoked Gouda, 2 slices of hard salami and ⅓ cup of pickle slaw on top of the pickle slices. Set aside.
- Top each of the remaining 6 bread slices with 2 slices of Gruyère cheese and an equal amount of the shaved corned beef. Pair each slaw-topped bread slice with a corned beef-topped bread slice to form closed sandwiches. Press the slices together to secure. Cover and refrigerate.
- To serve, slice each sandwich in half diagonally. Skewer the top of each half with a toothpick speared with a pickle slice and an olive.