bacon and potato on Kasseler katenbrot rye

• 300g yellow flesh potatoes, thinly sliced
• 1 small onion, thinly sliced into rings
• 15 ml butter or margarine
• 5 ml Paprika
• 4 slices Kasseler Katenbrot Rye
• 8 slices cooked bacon
• 125 ml cream cheese
• 30 ml sour cream
• Chopped green onions

 

Melt butter in pan, add onion and brown. Add potatoes and brown potatoes until they are slightly crisp and tender. Sprinkle generously with paprika. In separate bowl, blend cream cheese and sour cream. Spread cheese on Katenbrot Rye and arrange potatoes on top of cheese. Place two slices of bacon over each sandwich, and sprinkle with chopped green onions.Serves 4

 

roast beef on Kasseler flaxseed rye

• 1 small onion, thinly sliced rings
• 250 ml buttermilk
• 250 ml flour
• 2.5 ml salt
• 2.5 ml pepper
• 250 ml canola oil
• 125 ml mayonnaise
• 15 ml horseradish
• 4 slices Kasseler Flaxseed Rye
• 4 leaves baby arugula
• 15 ml butter or margarine
• 300g thinly sliced rare roast beef

Soak onion rings in buttermilk for 20 minutes. Combine
in bowl flour, salt and pepper. Drain onions and dredge
in flour. Heat canola oil in a small, deep sauce pan. Fry
onion in small groups until brown and crisp. Drain on
paper towel. In a separate bowl, combine mayonnaise
and horseradish. Butter the Kasseler Flaxseed Rye,
and then spread on mayonnaise mixture. Cover with
baby arugula leaves, roast beef slices, then top with
fried onions.
Serves 4.