Project Description

Recipe Ingredients:

  • 1 cup (8-oz. can) sauerkraut, drained

  • 2 cups cooked*, drained red kidney beans or pink beans or one 16-oz. can, drained

  • Home-cooked or canned corned beef (be generous)

  • 4 slices Cheddar, Jack or Swiss cheese

  • 8 thin slices rye or other bread

  • Oil or butter

Cooking Steps

In a saucepan, mix kraut, drained beans and corned beef. Heat till bubbly. Lay a slice of cheese on each of 4 slices of bread and top with 1/2 cup of bean-beef-kraut mixture. Press a second bread slice firmly on top to make a sandwich. Brown both sides quickly on an oiled griddle or skillet. Makes 4 servings. Serve hot with cold drinks.

*For best results, soak and cook dry beans by preferred method.