Jackie Shen, executive chef of Chicago’s Red Light Cafe

Jackie Shen, executive chef of Chicago’s Red Light Cafe

Category Entree
Prep 5 mins
Cook 6 mins
Ready-in 11 mins
Yields 4 Servings


1 32 oz. jar Frank’s Kraut Sauer, Rinsed and drained
1 8 oz. bottle Dressing Thousand Island
1 loaf Bread Marbled rye
1 pound Cream Whole, Softened, Butter
1 pound Cheese Medium Sliced
1 pound Turkey or Corned Beef, Medium Sliced


  1. Mix sauerkraut in a bowl with salad dressing. Butter both sides of each piece of bread - restaurant style.
  2. Add two pieces of swiss cheese and two-four slices of meat to one of the buttered bread halves.
  3. Add one dollop of the sauerkraut mixture. Place other bread half on sandwich.
  4. Brown one side in pan and turn. Brown other side and then turn every ten seconds until cheese is melted. Cut diagonally and serve.
  5. Makes four-six sandwiches

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