- 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
- calories 103
- caloriesfromfat 54 %
- protein 4.6 g
- fat 6.2 g
- satfat 3.6 g
- carbohydrate 7.4 g
- fiber 1 g
- sodium 437 mg
- cholesterol 21 mg
How to Make It
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.
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.
Cut sandwiches in half diagonally and serve immediately.
Note: Nutritional analysis is per mini sandwich.