1 c Bluegill; cooked, flaked
1/2 c Sauerkraut; well drained
1/2 c Dill pickles; chopped
1/2 c Mayonnaise
1 tb Horseradish
12 sl Party rye bread
4 sl Swiss cheese
2 tb Margarine
In mixing bowl, combine fish, sauerkraut, pickles, mayonnaise, and
horseradish. Mix well. Portion mixture evenly on half the bread. Top
with cheese. Top with remaining bread. Melt margarine in skillet.
Place sandwiches in skillet and grill on each side until golden
brown. Serve with chips or relishes and a cold drink.
