| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Vegetarian | 1 | Servings | |
INGREDIENTS
| 2 | sl | Rye bread; lightly toasted |
| Prepared mustard | ||
| Eggless mayonnaise or butter | ||
| Sliced Swiss cheese | ||
| 1/2 | c | Sauerkraut; well-drained |
| 1/4 | c | Sliced onion; sauteed |
| Tomato slices |
INSTRUCTIONS
The next few recipes are from Classics and Creations:A World of Vegetarian Cooking published by SK Publications in Naperville, Illinois. Sauerkraut lovers will savor this sandwich which can be served either hot or cold. Assemble as a regular cold sandwich or Make 2 open-faced sandwiches and bake at 400 degrees F. for 10 minutes. Yield: 1 serving Posted to JEWISH-FOOD digest by Sandy English <[email protected]> on May 13, 1998
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