Bluegill and 'Kraut Sandwiches

     1 cup cooked, flaked Bluegill
     ½ cup well drained Sauerkraut
     ¼ cup chopped Dill Pickles
     ¼ cup Mayonnaise
     1 Tablespoon Horseradish
     12 slices Party Rye Bread
     4-1 ounce slices Swiss Cheese
     2 Tablespoons Margarine

In mixing bowl, combine fish, sauerkraut, pickles,
mayonnaise, and horseradish. Mix well. Portion
mixture evenly on half the bread. Top with cheese.
Top with remaining bread. Melt margarine in skillet.
Place sandwiches in skillet and grill on each side until
golden brown. Serve with chips or relishes and a cold drink.

Makes 4 servings.

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David A. Dawson
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Date Last Modified: 02/10/06