Recipe: Kraut Relish Stack-Ups (using canned sauerkraut, 1960's)

KRAUT RELISH STACK-UPS

"Serve with a frosty mug of beer."

FOR THE KRAUT RELISH:
1/2 cup sugar
1/2 cup vinegar
1 (16 ounce) can sauerkraut
1 cup diced celery
1 cup diced green bell pepper
1/2 cup diced onion
1 (2 ounce) jar pimiento, drained and chopped (about 1/4 cup)

Heat sugar and vinegar till sugar is dissolved; cool.

Combine undrained sauerkraut, celery, green pepper, onion and pimiento; combine with vinegar mixture. Chill.

Makes 4 cups

FOR THE SANDWICHES:
Dark rye bread slices
Butter or margarine
Sliced ham, salami and Swiss cheese
Drained Kraut Relish (from above recipe)

Spread slices of dark rye bread with a little butter or margarine. Stack slices of ham, salami and natural Swiss cheese atop bread. Top with about 1/4 cup drained relish. Close sandwich with another piece of buttered dark rye bread. (Chill remaining relish.)

From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Better Homes and Gardens magazine, 1960's