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

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