Toasted Sauerkraut Panini

[mrdee 1]

Here is a combination between genuine German, Italian and French food.

This combination leads to a Swiss dish , as Switzerland is wedged between France, Germany/Austria and Italy, and, apart from their own Swiss language, French, German and Italian are the official languages, hence, their cuisine is a mix between foods from those three regions.

 

This basically makes this dish a "Swiss hot-dog", or a "Hot-dog from the Swiss Alps".

 

Ingredients:

 

(Per 1 person serving).

1 Frankfurter

1 Panini

50 grammes (1.8 ounces) of Sauerkraut

1 slice of cooked bacon

Grain mustard

Italian spices

1 clove of garlic

1 teaspoon of beef stock

1 slice of French cheese

Thyme, Rosemary, Bay leaf, Juniper Berries (optional)

1 onion

1 dl (3.5 fluid ounces) of white wine.

50 grammes (1.8 ounces) of butter.

Method:

 

Melt the butter in a saucepan and stew the onion and garlic in it.

When onion is getting sautéed, add the sauerkraut, pour in the white wine, add the thyme, rosemary, bay leaf, beef stock and juniper berries and let simmer for about minutes.

 

At the same time, boil the Frankfurter in a saucepan with water.

 

When the sauerkraut and frankfurters are done, take a panini bread, cut it open lengthways and cover with sauerkraut.

Put a slice of the bacon on top of the sauerkraut, a slice of the French cheese above that, and then put the Frankfurter on top.

 

Shut the sandwich and toast in a Panini machine (Panini toaster) for about 10 minutes.

 

Take the sandwich out of the toaster, sprinkle the italian spices on it, and serve with a generous dollop of grain mustard.

 

To say it in the 3 combined languages: Bon appetit, Buon appetito, Mahlzeit.

(In plain English: Enjoy).