Scandinavian Open-Face “Dilly” Sandwich
4 tablespoons sweet or hamburger pickle relish
4 thin slices rye bread
12 slices boiled ham (about 1 pound)
4 slices Jarlsberg cheese
4 sliced-lengthwise-for-sandwiches dill pickles
Spread relish on each slice of bread. Top with three slices of ham and one slice of cheese. Cut pickles lengthwise, into four strips, but not cutting through end. Put pickles on top of each sandwich, fanning “slices.” Serve.
Tip: Substitute sweet gherkins, baby dills or pickled pepper rings for sliced-lengthwise-for-sandwiches dill pickles.
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