24 slices pumpernickel cocktail bread such as rubschlager
2 tablespoons butter unsalted softened
Equipment
frying pan
Directions
Stack cheese slices; cut into quarters. Trim ham slices to fit bread. Top 12 bread slices with 1 slice cheese, 2 slices ham and another slice cheese. Top with remaining bread slices.
Spread outsides of sandwiches with butter. (This step can be done up to 4 hours ahead. Cover; chill.)
Warm a skillet over medium heat until hot. Cook sandwiches in batches, for 1 to 2 minutes; flip and cook other side until bread is toasted and cheese has melted.
Let rest on a work surface for 1 minute; cut in half on the diagonal.
Serve warm with pickle chips and mustard for dipping, if desired.
