| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats | Sandwiches, Breads | 4 | Servings | |
INGREDIENTS
| *INGREDIENTS* | ||
| 1/2 | c | Mayonnaise |
| 1 | ts | Spicy brown mustard |
| 1 | tb | Onion, finely chopped |
| 1 | Dill pickle, medium, finely chopped | |
| 1/2 | ts | Celery seeds |
| Pepper, dash | ||
| 2 | c | Cabbage, finely chopped |
| 4 | Monterey Jack cheese slices | |
| 2 | Bagels | |
| 4 | oz | Corned beef, sliced |
| 8 | Liverwurst slices | |
| 4 | Dill pickles, sliced diagonally | |
| 4 | Radish roses |
INSTRUCTIONS
Serves 4 *DIRECTIONS* 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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