| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Vegetarian | Cheese, Sandwiches, Vegetables, Vegetarian | 4 | Servings |
INGREDIENTS
| 4 | lg | Slices of good rye bread |
| 4 | tb | Dijon mustard |
| 2 | lg | Ripe tomatoes, sliced into 8 |
| Rounds | ||
| 1 | c | Sauerkraut — drained |
| 4 | tb | Russian salad dressing |
| 4 | Thin slices Swiss cheese cut in half |
INSTRUCTIONS
Preheat the oven to 350. Toast the rye bread and spread one side of each slice with mustard. Place the slices mustard side up in a single layer on a cookie sheet. Layer each slice of rye with the following in order: 1 slice tomato, 1 slice Swiss cheese, 1/4 cup sauerkraut and 1 tablespoon Russian dressing. Bake for 20 minutes or until sauerkraut is hot. Top each sandwich with a slice of tomato and a half-slice of cheese. Bake for another 5 to 10 minutes or until the cheese is melted. Recipe By : Claire's Corner Copia in New Haven Conn. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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