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Makes two sandwiches
4 slices rye or pumpernickel bread
4 slices Swiss cheese (lacey, baby or regular)
10-15 button mushrooms (cleaned and sliced)
1/4 head red cabbage (sliced)
2 cloves garlic ( minced)
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons dill pickle relish
2 tablespoons horseradish
1/4 cup apple cider vinegar
sea salt
freshly ground black pepper
unsalted butter
olive oil
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1st Keep
 mooselette
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