Mix mayonnaise, mustard, onion, chopped dill pickle, celery seeds and pepper; mix into cabbage in small bowl. Refrigerate covered several hours for flavor to blend.
Place cheese slices on bagels; spoon half the cabbage slaw on the cheese. Arrange beef on slaw; top with remaining slaw and the liverwurst.
Spear pickle slices and radishes on 4 toothpicks; place on top of each sandwich.
Makes 4 servings.
From: "Bagels! Bagels! and more Bagels!" by Nao Hauser and Sue Spitler, c. Lender's Bagel Bakery, Inc., Bantam Books, 1982.
Shared by June Hoffman, 6/93