This recipe makes a delicious, comforting hearty sandwich, that is inspired by my Ukrainian, Eastern European heritage and culinary traditions. The creamy horseradish dressing gives a nice kick to the sandwich. —Bohdanna
4 hearty sandwiches
Creamy Horseradish-Mustard Dressing
sea or regular salt
ground smoky paprika
Filing and Bread
extra virgin olive oil
turkey kovbasa (in two 8-once sections, slices into ¼ thick diagonal slices
small Vidalia onion, thinly sliced
marinated sweet cherry peppers
roasted bell peppers from jar, drained, divided
ground black pepper
prepared creamy horseradish
light cream or sour cream
hearty pumpernickel bread slices
In This Recipe
In a small bowl, mix all of the Creamy Horseradish-Mustard Dressing ingredients until well blended. Cover and chill until needed.
Lightly grease with 1 teaspoon olive oil, a large, heavy skillet saucepan set over medium heat. Add the kovbasa and sauté until medium-browned on both sides, about 6 minutes. Remove, cover and set aside.
Add remaining olive oil to the saucepan. Stir in the chopped onions and sauté until tender and golden, about 5 minutes. Stir in 8 ounces thinly sliced sweet cherry peppers, 4 ounces diced roasted bell peppers, 4 ounces thinly sliced peperoncini, and grated carrots. Continue sautéing vegetables another 3 minutes.
Stir in the sauerkraut, apple juice, brown sugar, salt, black pepper, mixing to blend well. Add in the kovbasa slices. Mix, cover pan with lid and sauté about 15-20 minutes.
Add in 2 tablespoons horseradish and 3 tablespoons mustard. Stir well and sauté another 3 minutes. Add in the cream, blend and cook about 1 minute. Do not boil cream. Remove from heat. Set aside.
To assemble sandwiches, dress each of the 8 slices of bread with about 1-1 1/2 tablespoons Creamy Horseradish-Mustard Dressing, to taste.
Place some roasted red peppers over 4 of the slices. Top each evenly with 1/4 of the kovbasa-vegetable mixture. Top with another layer of roasted red peppers. Cover with remaining dressed pumpernickel slice.
Place sandwiches on serving plates. Garnish with an optional side of marinated gardiniera salad, peppers or dill pickles.