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Ingredients
- 1 c mayonnaise
- 2 Tbsp chopped fresh parsley
- 2 Tbsp ketchup
- 2 Tbsp whole-grain Dijon mustard
- 2 tsp prepared horseradish
- 12 slices swirled rye sandwich bread
- 1 (8 os) pkg thinly sliced Havarti cheese
- 1 lb thinly sliced deli roast beef
- 1 lb thinly sliced deli roast pork
- 1 (32 oz jar) refrigerated sauerkraut, drained well
- 1 (16 oz) jar dill pickle stackers, drained
- 1/4 c butter, softened
Preparation
Step 1
In a small bowl, stir together mayonnaise and next 4 ingredients. Spread mayonnaise mixture onto one side of each bread slice, and top each bread slice with 1 slice cheese.
Top half of bread slices with beef, pork, kraut, and pickle slices; cover with remaining bread slices, cheese side down. Spread both sides of each sandwich with butter.
Heat a large skillet over medium heat. Cook sandwiches, covered, for 4 minutes per side or until bread is toasted and cheese is melted. Serve immediately.
From Cooking with Paula Deen, March/April 2015