These rye bread sandwiches with ham, cheese, and sauerkraut are so nutritious that they can easily replace lunch because they have everything for a full meal. And a delicious, oriental sweetish-sour sauce with a smoked taste can be used for fish or meat.

Summary

Ingredients

For a sandwich:

• Rye bread – 6 slices
• Ham – 150 g
• Sauerkraut – 200 g
• Cheese – 150 g
• Vegetable oil – 2 tbsp
• Butter – 50 g

  For the sauce:

• Mayonnaise – 100 g
• Ketchup – 2 tbsp
• Soy sauce – 1 tbsp
• Pickled cucumbers – 1-2 pcs.
• Grated horseradish – 1 teaspoon

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Instructions

1. Prepare the sauce. Combine ketchup, mayonnaise, horseradish and soy sauce in a deep bowl. Cut the cucumbers into small cubes and add to a bowl together with the separated brine.

   

2. Make sandwiches. Apply a thin layer of butter to half of the bread slices.
3. Then put some sauerkraut on the butter and spread over a spoonful of sauce on top. Add another spoonful of sauce to the remaining slices of bread.
4. Place cheese on slices with sauce, ham on slices with cabbage.
5. Cover one slice with the other.

   

6. Heat vegetable oil in a skillet. Saute the sandwiches over medium heat, about 1 minute on each side.
7. If you like not very fried, but only slightly browned bread, then fry the sandwiches on minimal heat under a closed lid – then the bread will have only a slightly golden crust and it will be very soft.
8. Remove the rye sandwiches from the pan and cool slightly. Serve with the remaining sauce.
9. Toasted rye bread soaked in an original sauce, paired with stretching cheese, crispy cabbage and salted ham – it’s a great snack!

Enjoy your meal!