Ingredients:

• 2 pounds baby red potatoes
• 1/3 cup Mustard Girl Zesty Horseradish Mustard ( add more if desired)
• 1/3 cup red onion, chopped
• 1/3 cup chopped celery
• ½ cup light mayonnaise ( add more if desired)
• 1/4 cup Dill, chopped
• 4 strips Apple Smoked Bacon, chopped
• *Salt and Pepper to taste

Directions:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10-15 minutes. Drain and set in the refrigerator to cool. Then place bacon in a large skillet. Cook over medium until evenly brown. Drain and chop set aside. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the bacon, onion and celery and dill. Add mayonnaise, salt and pepper to taste.

Ingredients:

• 32 slices Pepperidge Farm party Jewish Rye Bread (from one 12 oz. loaf)
• 1/2 cup Mustard Girl Zesty Horseradish Mustard
• 8 slices Muenster cheese (1/2 pound)
• 8 slices Kosher Dill sandwich slices, well drained
• 1 pound shaved select pastrami

Directions:

Preheat oven to 375 degrees. For easier clean up, line large cookie sheet with foil. Cut each slice of cheese into 4 squares. Cut each pickle slice in half. Generously spread mustard on 1 side of each slice of bread and place bread mustard sides up on cookie sheet arrange pastrami on top of mustard; top with one slice of cheese. Stack 2 open -aced sandwiches together, placing pickle slice in between the two. Bake 8-10 minutes or until cheese melts. Serve sandwiches with other finger foods on a buffet and enjoy!