Sauerkraut Sandwich

• To make the Russian dressing, combine all ingredients in a bowl and stir to combine. 
• Finely slice the mushrooms. Heat a little oil in a large fry pan and sautée the garlic for 20 seconds before adding the mustard and fennel seeds. 
• Add the mushrooms and toss through the spices. Cook for four minutes before seasoning with sea salt.
• To assemble the sandwich, lightly butter one side of the rye bread slices and place them butter side down on a pan. Grill until lightly toasted.
• Remove from the pan and smear the unbuttered side of one slice with a good dollop of the dressing before following with a generous handful of the mushrooms. If you are using cheese slices, add a slice now then add the sauerkraut, slices of the gherkin and fresh dill. 
• Place the second slice of bread on top (buttered side out) and return the sandwich to the pan and lightly grill until warmed through. 
• Serve immediately.

Courtesy of Biona

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.