The New Yorker Wisconsin-Style
A superb version of the New Yorker sandwich on pumpernickel bread with hard salami, corned beef, smoked Gouda, Gruyère cheese, dill pickle slices, pickle slaw and horseradish mustard. Recipe by Chef George Lackey.
1/2 cup Dijon mustard
1/4 cup prepared horseradish
2 cups shaved cabbage
3/4 cup dill pickle relish, drained
1/2 cup mayonnaise
12 slices pumpernickel bread
12 dill pickle sandwich slices, drained
6 slices (12 ounces) smoked Gouda cheese
12 slices (12 ounces) hard salami, thinly sliced
12 slices (1 pound 8 ounces) Gruyère cheese
1 1/4 pounds corned beef, thinly shaved
12 pickle slices, for garnish
24 large green olives, for garnish
- For Horseradish Mustard: Combine the mustard and horseradish in a small bowl.
- For Pickle Slaw: 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: 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.
- Top the remaining 6 bread slices with 2 slices of Gruyère cheese and 3 ounces of shaved corned beef. Pair each mustard-topped bread slice with a Gruyère-topped bread slice, pressing together and tapping the halves down to secure. Cover and refrigerate.
- 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.
Makes 6 servings.
*This recipe makes more pickle slaw than is needed for the sandwiches. Save the leftover slaw to serve with other sandwiches.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.