|White bread slices||1 (5 1/8 Inch)|
|Chopped dill pickle||2 Tablespoon|
|Tongue||1 Cup (16 tbs), chopped (Cooked Or Canned)|
|Swiss cheese||1⁄4 Pound, sliced|
Trim off the crusts of the bread slices so that each is the same size.
Spread each slice with butter on both sides, reserving 2 slices of white bread unbuttered on one side.
Combine the pickle, tongue and mayonnaise and spread 1/4 of it on one side of the white slices.
Top the spread side of one of the reserved white slices with one of the whole-wheat slices, and cover it with a layer of the swiss cheese slices.
Place a slice of the white bread over the cheese with the filling side down.
Spread this slice with tongue mixture and repeat using all the bread, meat and cheese and having the other reserved white slice on top.
Press firmly, wrap in waxed paper, then in a damp cloth, and chill for several hours.
Cut crosswise in thin slices and serve.