Ingredients
8 slices thin, dense rye or pumpernickel bread
8 teaspoons unsalted butter, preferably Danish, softened
8 teaspoons grainy mustard
16 very thin slices salami
1/3 cup Pickled Onion Slices, made with red onion
Preparation
Cut bread into 2 3/4-inch squares; discard scraps. Spread each piece of bread with 1 teaspoon butter and 1 teaspoon mustard. Top each with 2 slices salami. Divide onion slices among sandwiches.
