Yield: 1 Servings
|2 slices||Rye bread; lightly toasted|
|Eggless mayonnaise or butter|
|Sliced Swiss cheese|
|½ cup||Sauerkraut; well-drained|
|¼ cup||Sliced onion; sauteed|
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