4 slices dense pumpernickel or other grainy bread
2 tablespoons Cabot Salted Butter
1 ½ cups peeled, cored and thinly sliced apples
1 cup drained, warmed sauerkraut
8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
PREHEAT broiler. Arrange bread slices on baking sheet.
MELT butter in a medium skillet over medium heat. Add apple slices and sauté until cooked but still firm.
DIVIDE apples among bread slices. Top each with one-fourth of sauerkraut followed by one-fourth of cheese. Place under broiler until cheese is melted and bubbly.
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