This just isn't worth being called a "recipe", it's just a sandwich. My dad introduced me to these when I was in high school and trying to find any alternative I could to PBJ. You need a can of sauerkraut, bread, and mustard. Pumpernickel or rye would be awesome, I just have wheat at the moment. Yellow and brown mustard both are good, whatever mustard you like. You toast the bread, drain the sauerkraut, and you're good to go. Husband isn't big on these if I remember right (feel free to correct me, dear?) but Kittyboy and I both like them. Yummy!
You don't HAVE to toast the bread, but I can't stand sogginess to any degree, and toasting prevents that. Draining the sauerkraut as much as possible, though, is MANDATORY.
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3 comments:
Ooooh, that does sound good.
Although, I also like peanut butter and dill pickle. Crunchy peanut butter.
Seriously, Cecily, I need to share some homemade (naturally fermented) kraut with you. It's really easy to make, and it tastes sooooo much better than the canned stuff. It's full of probiotics as well.
In my opinion, kraut is the new ketchup. It goes with just about anything.
Peanut butter and dill pickle sounds scary. I may try it once.
Yes I DO need to try the homemade stuff, and more importantly I need your input on my next batch - I told you about how when I tried to make it, it rotted?
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