The New Yorker, Wisconsin-Style

INGREDIENTS:24 slices pumpernickel bread
1 ½ cups Horseradish Mustard Mixture (recipe follows)
24 slices dill pickle sandwich sliced, drained
12 slices Wisconsin Smoked Gouda Cheese
24 slices hard salami, thinly slices
1 qt. Pickle Slaw (recipe follows)
24 slices Wisconsin Gruyere Cheese
2 lbs. corned beef, thinly shaved
12 pickle slices, for garnish

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.