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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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