The New Yorker, Wisconsin-Style

The New Yorker, Wisconsin-Style

prep time

minutes
cook time

minute
servings
6

Ingredients

















Cooking Instructions

For horseradish mustard:


1

Combine the mustard and horseradish in a small bowl.


For pickle slaw:


1

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 sandwiches:


1

On a clean, flat surface, lay out the bread slices. Spread each slice evenly with 1 tablespoon 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 cup of pickle slaw on top of the pickle slices. Set aside.


2

Top the remaining 6 bread slices with 2 slices of alpine-style cheese and 3 ounces of shaved corned beef. Pair each mustard-topped bread slice with an alpine-style cheese-topped bread slice, pressing together and tapping the halves down to secure. Cover and refrigerate.


3

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.


Ingredients

















Cooking Instructions

For horseradish mustard:


1

Combine the mustard and horseradish in a small bowl.


For pickle slaw:


1

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 sandwiches:


1

On a clean, flat surface, lay out the bread slices. Spread each slice evenly with 1 tablespoon 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 cup of pickle slaw on top of the pickle slices. Set aside.


2

Top the remaining 6 bread slices with 2 slices of alpine-style cheese and 3 ounces of shaved corned beef. Pair each mustard-topped bread slice with an alpine-style cheese-topped bread slice, pressing together and tapping the halves down to secure. Cover and refrigerate.


3

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.


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