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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pennsylvania Dutch Sandwiches Recipe

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This recipe for Pennsylvania Dutch Sandwiches is from The Cyr Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8oz Swiss Cheese, Julienned 1/8" x1/4" by 1 1/2 inches long
12oz deli corned beef or ham slices; julienned 1/8"x 1/4" by 1 1/2 inches long
8oz sauerkraut, well drained and rinsed in cold water
1/2 to 3/4 cup mayonnaise; amount can vary to your desired creaminess
Dark Rye or Pumpernickel bread or bread of your choice
Directions:
Directions:
Combine and chill all ingredients except the bread.
To serve warm; put a generous portion of the mix between two slices of bread. Butter the outside of the sandwich and pan fry, turning to brown both sides and melt the cheese.
The sandwiches can be served cold by skipping the butter and frying.
Note: 1) Thousand island salad dressing can be subbed for the mayo totally or in part.
2) If you like Ruben sandwiches you will love these sandwiches
Number Of Servings:
Number Of Servings:
5 generous sandwiches

 

 

 

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