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Title: Grilled Bavarian Style Sandwiches
Categories: Sandwiches
Yield: 4 Sandwiches

1 c Sauerkraut; drained
2 Tomatoes sliced
Lots of dijon mustard
1 c Cheddar; grated

This works best with rye or pumpernickel. Toast the bread. Spread it
with mustard, sauerkraut, and tomatoes. Top with cheese.

For an open-faced sandwich, broil. For a closed sandwich with two
pieces of bread, grill them in butter in a frying pan.

Assemble the sandwiches right before serving. Garnish lavishly with
fruit slices and vegetable sticks.

Serve soon.

Recipe by Moosewood Cookbook

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