Farmhouse Ham, Cheese and Sauerkraut Sandwiches |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This one screams old-timey, German, down-home, and comfort food all at once! Sandwiches can be assembled ahead of time, covered & chilled. At meal-time, bake as directed. Thanks to *Midwest Living* for this awesome recipe and the excellent alternatives featuring midwest-region crops. Ingredients:
1/4 cup mayonnaise |
1/4 cup sour cream |
1/4 teaspoon caraway seed, crushed |
1/8 teaspoon black pepper |
1/2 cup sauerkraut, drained (1/2 of an 8-oz can) |
3/4 tablespoon butter, melted |
12 slices country bread |
18 slices swiss cheese |
6 slices ham (thinly sliced) |
pickle (optional) |
Directions:
1. Preheat oven to 350.
2. In a small mixing bowl, combine mayo, sour cream, seeds & pepper; stir in kraut; set aside.
3. On a foil-lined baking sheet, place six slices bread-first brush each with melted butter (save some for the other half of the sammie); top with a slice of cheese, then 1/6th of the kraut mixture,then a slice of ham and two slices of cheese-do this on all six slices of bread.
4. Brush remaining six slices of bread with melted butter; place on cheese-with butter side up, to make six sandwiches.
5. Bake for 10 minutes (cheese is melted, bread is lightly browned)-turn once during that time.
6. Remove from oven; slice diagonally, serve with pickles.
7. SEPTEMBER HARVEST: Remember Johnny Appleseed by placing a few thin slices of apple between the ham and cheese.
8. NEBRASKA REUBEN: Salute Omaha's claim to fame and use thinly sliced corned beef instead of the ham.
9. CRUNCHY BITES: Add a few sunflower kernels to the sauerkraut mixture and honor those hardy souls in North Dakota who raise huge fields of sunflowers!
10. BOOST YOUR PROTEIN: Stir about a 1/4-cup of cooked edible soybeans (edamame) into the sauerkraut mixture and thank a South Dakota farmer!
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