GERMAN RYE BREAD SANDWICHES
Put between buttered slices of rye bread
chopped beef, cheese or chicken, and cover with finely chopped pickle,
dill or the plain sour pickle. Another variation of the German sandwich
is a layer of bologna sausage, then a thin layer of pumpernickel covered
with another thin slice of rye bread. Cut into strips half an inch wide
and the length of the slice.
Filed under: Recipes