| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
|
Breads, Sandwiches |
4 |
Servings |
INGREDIENTS
|
|
INGREDIENTS |
| 1/2 |
c |
Mayonnaise |
| 1 |
t |
Spicy brown mustard |
| 1 |
T |
Onion, finely chopped |
| 1 |
|
Dill pickle, medium finely |
|
|
chopped |
| 1/2 |
t |
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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