Corned Beef and Pumpernickel Sandwiches with Pickled Mustard

8 Servings

This sure-to-please dish is easy to prepare and travels well perfect for both autumn picnics

and everyday meals. To save time, omit the chopped pickles and stir in your favorite relish.
 

Presented by: Country Living

1 cup whole-grain Dijon mustard

1 tablespoon capers

1/4 cup finely chopped sweet gherkins

16 slices pumpernickel bread

1 pound sliced corned beef

8 ounces thinly sliced Swiss cheese

1 head red-leaf lettuce (16 small leaves)

Combine the mustard, capers, and gherkins in a small bowl and spread on one side of each bread slice.

Rinse lettuce leaves and pat each dry. Layer the corned beef, Swiss cheese, and lettuce on

8 of the bread slices, top with the remaining bread slices, and serve.