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    Pennsylvania Dutch Sandwiches


    Source of Recipe


    Aunt Saunny

    8 oz Swiss Cheese, julienned
    8 oz Boiled Ham, julienned
    1 cup mayonaise
    1 8 oz can sauerkraut, drained
    Scant tsp. caraway seed
    softened butter
    12 slices Rye Bread

    In medium bowl, combine everything but the bread and butter. Chill overnight. Spread butter on one side of each bread slice. Top with cheese-ham mixture and another buttered slice of bread

 

 

 

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