Canadian Living – September 2019

SMOKED HAM
AND SAUERKRAUT

ON SOURDOUGH

MAKES 4 SERVINGS
HANDS-ON TIME 15 MINUTES
TOTAL TIME 20 MINUTES

⅓ cup mayonnaise
⅓ cup sour cream
2 tbsp 35% whipping cream
1 clove garlic, finely chopped
1 tbsp chopped fresh dill
1 tbsp finely chopped chives
4 tsp lemon juice

8 slices sourdough bread

500 g deli smoked ham, thinly sliced

1 cup sauerkraut, rinsed and drained

8 thin slices raclette cheese

Preheat oven to 400°F. In bowl,

combine mayonnaise, sour cream,

cream, garlic, dill, chives and lemon

juice; spread over 4 slices of bread.

Divide ham, sauerkraut and cheese

evenly over top.

Place bread with toppings on bak-

ing sheet lined with parchment pa-

per; bake for 4 minutes. Top with

remaining slices of bread; bake for

2 minutes.

PER SERVING about 645 cal, 45 g pro, 31 g total fat

(16 g sat. fat), 46 g carb (2 g dietary fibre), 120 mg

chol, 2250 mg sodium.

CANADIAN LIVING SEPTEMBER 2019 | 93

TEST

KITCHEN

TIP

Top the sandwich

with extra mayo mixture

and another slice

of cheese—and top it

off with a tiny pickle.