| 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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