Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 slices | Rye bread; lightly toasted |
| \N \N | Prepared mustard |
| \N \N | Eggless mayonnaise or butter |
| \N \N | Sliced Swiss cheese |
| ½ cup | Sauerkraut; well-drained |
| ¼ cup | Sliced onion; sauteed |
| \N \N | Tomato slices |
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@...> on May 13, 1998