Submitted by JennyPK
Drain saurkraut and mix with fennel seed. Spread half of the butter on each slice of bread and top with 1 slice of cheese saurkraut tomato 2 - 3 pickle slices and remaining cheese. Sprinkle with red pepper flakes. Top with remaining bread. Heat Panini Grill or other kind of grill that can toast bread on both sides. Place sandwich inside and cook until golden brown on both sides and cheese has melted. Let sandwich sit for a couple of minutes before slicing. Serve with kettle chips coleslaw and additional pickle slices.
This recipe is similar to one that was used in a health food sandwich shop in the 1970's. Adjust seasonings to taste and try this with lowfat alternatives.
This recipe has been added to the following public cookbooks:
Sandwiches To Go,
Jenny's Kitchen Cabinet,
Lovin' Spoonful
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | M and P Stevens
04/14/08 02:24 AM |
Not Low CarbThe bread is pure carbs, the veggies are carbs, and using low-fat cheese increases the ratio of carbs to protein and fat considerably higher than if you'd used full-fat cheese. (Take out the fat, don't add any more protein, and what's left to fill the void but more carbs?) This is a low-FAT recipe, not a low-CARB one! |
| ★ ★ ★ ★ ★ | JennyPK
03/01/08 02:30 AM |
Vegetarian ReubenYears ago I worked in a health food store while attending college. We served both meat and non-meat sandwiches and this was a favorite by both vegetarian and non-vegetarian customers. I love it and I know you will to! |
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