Makes 3 whole sandwiches or 12 appetizer bites
Offers a corned beef option, turkey option, and meatless option. Variety is the spice of life! Enjoy!
Preheat oven to 350
2-3 slices un-cured corned beef Trader Joe's (sandwich slices) - OR -
2-3 slices of Applegate natural Turkey pastrami - OR -
2-3 slices Vegan Pastrami from the Herbivorous Butcher
2 slices vegan Swiss
4 thin slices firm Alemar Bent River Camembert (put in the freezer till firm enough to slice)
1 C organic Saurkraut (Kiss My Cabbage) found at the Wedge (or see our pickled red cabbage, onion, & apple recipe and substitute it for a tasty MN twist)
1/2 cup Salad Girl Sweet & Slaw Dressing whisked with 1 tsp horseradish
1 Tbsp organic, coconut butter (buttery from Thrive)
2-3 Tbsp super soft, spreadable organic butter
6 slices of 100 Rye from Baker's Field Breads
Lay 3 pieces of the Rye bread down on parchment lined sheet pan, slather 2 pieces with soft butter and one piece of bread with coconut butter then flip them butter-side-down on the parchment paper (remember which one is the coconut one!). Top each bread with the sliced red meat, turkey or meatless meat, a dollop of the Sassy Slaw sauce, 1/3 of the sauerkraut, another drizzle of Sassy Slaw sauce, the Alemar or vegan cheese, top with remaining sliches of bread, buttered side up. Bake in preheated oven for 12-15 minutes till melted cheese and toasted tops. Cool until you can handle and slice into 4's for appetizer serving or serve 1/2'd for supper with a bowl of warm soup. Enjoy!