| 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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