Pennsylvania dutch sandwich

Yield: 6 Servings

Measure Ingredient
4 slices Boiled ham
4 slices Swiss cheese
½ teaspoon Caraway seeds
¼ cup Mayonnaise
½ cup Sauerkraut; well drained
12 slices Rye bread
3 tablespoons Soft butter or margarine

Cut ham and cheese into julienne strips. Blend caraway seeds and mayonnaise. Add ham and cheese. Stir to coat all pieces. Add sauerkraut.

Spread bread with butter or margarine. Spread half of bread slices with ham-cheese mixture. Top with remaining bread slices. Wrap each sandwich with plastic wrap or foil and refrigerate. Yield: 6 sandwiches.


From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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