Wednesday, September 18, 2019




  • 1 tablespoons of mayonnaise
  • 1 tablespoons of tomato ketchup
  • 1 teaspoon horseradish sauce
  • dash hot sauce
  • dash Worcestershire sauce
  • 1 teaspoon finely chopped shallot
  • 2 cornichon or dill pickle, finely chopped
  • pinch hot paprika
  • 2 slices light rye bread or sourdough
  • butter, for distributing
  • 2–3 slices salt beef
  • couple of slices Swiss cheese, for example emmental or gruyre
  • 2–3 tablespoons of sauerkraut
  • salt and freshly ground pepper
  • dill pickles, for everyone


For that Russian dressing, mix together all of the ingredients and season with pepper and salt.
Butter both slices of bread. Place the salt beef on a single slice, then top using the cheese and sauerkraut. Spread the Russian dressing within the other slice and put it on the top from the sauerkraut.
Heat the sandwich inside a sandwich maker or perhaps in a warm, dry fry pan. (If utilizing a fry pan, butter each side from the bread, press the sandwich lower to the pan having a spatula, as well as heat for 3–4 minutes on every side before the bread is well browned and also the cheese has melted.) Serve with dill pickles.

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