But I'm hungry now...
This is a variation on the reuben sandwich. Best served with potato salad.
Avocado Reuben
3 teaspoons dijon style mustard
6 slices rye bread
3 slices of deli swiss cheese
1 medium avocado, peeled, pitted and mashed
1 cup sauerkraut, well drained
2 Tablespoons butter softened
Spread 1.5 teaspoon mustard on one side of each bread slice
Layer 1 slice bread, mustard side up, with one slice cheese, 1/4 cup avocado and 1/3 cup sauerkraut, top with one slice of bread mustard side down.
Melt 1 Tablespoon butter in skillet. Place sandwiches in skillet. Spread remaining butter on the tops of each sandwich. Cook over medium heat, turning once until bread is toasted and cheese is melted. Then enjoy
Total time from start to finish 10 minutes.
Roasted Red Pepper Stuffed Sandwich
1 Loaf Italian or French bread, cut in half lengthwise
1/2 cup vinaigrette dressing
4-5 romaine lettuce leaves
2 tomatoes, sliced 1/4 inch
6 ounces of your favorite cheese (cheddar, provolone, swiss, Colby-Jack) slices
1/2 cup roasted red bell pepper slices drained
1/2 small red onion, thinly sliced
1/3 cup banana pepper rings (mild, medium, spicey what ever you like)
1/3 cup sliced rip olives
6-8 fresh basil leaves
Scoop out center of top half of bread which leaves a 1/2 shell, set aside
brush both cut sides with the vinaigrette. Then layer the bottom half of the loaf with lettuce,
tomatoes, cheese, roasted red peppers, onion, banana peppers, olives and basil leaves.
The trick here is to rap this up in plastic wrap and refridgerate it for at least one hour. Let all the flavors mingle and
get really friendly.
Then let stand for 15 minutes before serving.
Great picnic food. Best part is no cooking!!!!
Avocado Reuben
3 teaspoons dijon style mustard
6 slices rye bread
3 slices of deli swiss cheese
1 medium avocado, peeled, pitted and mashed
1 cup sauerkraut, well drained
2 Tablespoons butter softened
Spread 1.5 teaspoon mustard on one side of each bread slice
Layer 1 slice bread, mustard side up, with one slice cheese, 1/4 cup avocado and 1/3 cup sauerkraut, top with one slice of bread mustard side down.
Melt 1 Tablespoon butter in skillet. Place sandwiches in skillet. Spread remaining butter on the tops of each sandwich. Cook over medium heat, turning once until bread is toasted and cheese is melted. Then enjoy
Total time from start to finish 10 minutes.
Roasted Red Pepper Stuffed Sandwich
1 Loaf Italian or French bread, cut in half lengthwise
1/2 cup vinaigrette dressing
4-5 romaine lettuce leaves
2 tomatoes, sliced 1/4 inch
6 ounces of your favorite cheese (cheddar, provolone, swiss, Colby-Jack) slices
1/2 cup roasted red bell pepper slices drained
1/2 small red onion, thinly sliced
1/3 cup banana pepper rings (mild, medium, spicey what ever you like)
1/3 cup sliced rip olives
6-8 fresh basil leaves
Scoop out center of top half of bread which leaves a 1/2 shell, set aside
brush both cut sides with the vinaigrette. Then layer the bottom half of the loaf with lettuce,
tomatoes, cheese, roasted red peppers, onion, banana peppers, olives and basil leaves.
The trick here is to rap this up in plastic wrap and refridgerate it for at least one hour. Let all the flavors mingle and
get really friendly.
Then let stand for 15 minutes before serving.
Great picnic food. Best part is no cooking!!!!