Rachael Sandwiches
Ingredients
- Kowalski's Unsalted Butter, at room temperature
4 slices
Pumpernickel Bread (from the Artisan Bread Table)
¼ cup
Kowalski's Signature Fresh Thousand Island Salad Dressing (from the Produce Department), divided
4 slices (about 4 oz.)
Boar's Head Baby Swiss Cheese
5 oz.
sliced turkey
- Kowalski's Organic Sauerkraut (from the Dairy Department), to taste
- Kowalski's Double Dill Pickles and Kowalski's Kettle Chips, for serving
Directions
- Preheat a nonstick skillet or griddle to medium heat.
- Butter one side of each slice of bread.
- Place ½ of the bread slices on the preheated skillet, buttered side down. Spread the top of these slices with ½ of the dressing; top each slice evenly with cheese, turkey and sauerkraut.
- Drizzle remaining dressing on top of sauerkraut; cover with remaining slices of bread, buttered side up.
- Cook sandwiches on first side until bottoms are dark golden-brown (about 2 min.); flip and repeat. If needed, reduce heat slightly and continue cooking until cheese is melted and sandwiches are hot.
- Cut each sandwich in half on the diagonal; serve immediately with dill pickles and potato chips on the side.
