Fall
Pepper, Sauerkraut, Turkey Kovbasa on Pumpernickel & Creamy Horseradish-Mustard
- Makes 4 hearty sandwiches
Author Notes
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
What You'll Need
Ingredients
- Creamy Horseradish-Mustard Dressing
-
3 tablespoons
prepared horseradish
-
3 tablespoons
Dijon mustard
-
3 tablespoons
mayonnaise
-
1/2 teaspoon
sea or regular salt
-
1/4 teaspoon
ground smoky paprika
- Filing and Bread
-
4 tablespoons
extra virgin olive oil
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16 ounces
turkey kovbasa (in two 8-once sections, slices into ¼ thick diagonal slices
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1 piece
small Vidalia onion, thinly sliced
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16 ounces
marinated sweet cherry peppers
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16 ounces
roasted bell peppers from jar, drained, divided
-
16 ounces
sauerkraut, drained
-
1/2 cup
carrots, grated
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8 ounces
apple juice
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1/2 teaspoon
ground black pepper
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2 tablespoons
brown sugar
-
2 tablespoons
prepared creamy horseradish
-
2 tablespoons
Dijon mustard
-
1 teaspoon
kosher salt
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3 tablespoons
light cream or sour cream
-
8 pieces
hearty pumpernickel bread slices
Directions
- 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.
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