| 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 <yehudit@earthlink.net> on
May 13, 1998
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