Ingredients
3 S&F Polish Dill Pickles, sliced,
150g Brandt Smoked Turkey Breast, sliced thinly,
4 slices of Smoked Jarlsberg Cheese,
2 slices of light rye bread,
2 tsps. mustard
Direction
Set out 2 slices of light rye bread. Spread mustard on each slice. Place 2 slices of Smoked Jarlsberg Cheese on one of the bread slices, layer the Brandt Smoked Turkey Breast on top of the cheese, place the sliced S&F Polish Dill Pickles on top of the Brandt Smoked Turkey Breast. Finish off the sandwich with the last 2 slices of Smoked Jarlsberg Cheese and the other slice of light rye bread. Place on a cutting board and cut in half. Repeat to make additional sandwiches. Serve with S&F Polish Dill Pickles on the side.
