Sauerkraut is a great condiment. It can be used with roasted vegetable dishes, sausage, roasts and on many types of sandwiches. I eat sauerkraut with a fork (ok, out of the bag) as it is a refreshing and delicious quick snack. Dena posted recipes last Friday and there are actually bread, cake and casserole recipes on this blog if you want to include it into a dish. I can’t have great sauerkraut in my refrigerator without making my style of a reuben sandwich. I have already gone to Whole Foods to order half a loaf of marble rye bread in their fresh baking area. Make sure that you get great quality deli meat and cheese. I bought thick-cut turkey and provolone cheese for this sandwich. I would recommend that you buy the best looking items at the deli counter for sandwiches as they only have a few ingredients.
Zingerman’s is a great deli and online store. They carry the most delicious items that I often buy for my family as holiday gifts. I highly recommend their website if you are looking for interesting food ingredients that can be shipped to your house. I am a huge local food fan, but this is one place that is worth checking out. They have a russian dressing recipe below that will make your sandwich sing.
BY AMY HETAGER
2 slices dark rye bread
4 slices of turkey
1 slice provolone cheese (swiss cheese is traditional)
2 tblsps sauerkraut
1-2 tblsps Zingerman’s Russian Dressing (see below)
Butter for grilling the sandwich
I have a griddle on my stove that works well for grilled sandwiches, but you could use a skillet or sandwich press. Butter one slice of bread and place it on the hot griddle. Make the sandwich on the griddle. Make sure the other piece of bread is buttered before you flip the sandwich over. Enjoy.
Zingerman’s Deli Russian Dressing Recipe
From the Food Network Website
3/4 cups mayonnaise
1/4 cup plus 2 to 3 tablespoons chili sauce
2 tablespoons sour cream
2 teaspoons chopped curly parsley leaves
1 tablespoon plus 1 teaspoon minced Spanish onion
1 tablespoon plus 1 teaspoon minced dill pickle
1/2 teaspoon fresh lemon juice
1/2 teaspoon grated horseradish
1/4 teaspoon Worcestershire sauce