20 slices of rye bread
1100g salt beef
400g Emmental cheese
(20 x slices)
200g American style mustard
Spread mustard on both sides of the bread.
Layer up one side with beef, then add cheese, sliced gherkins, sauerkraut and baby spinach.
Place top layer of bread on sandwich.
Toast if required, then skewer a whole gherkin on top of the sandwich to finish.