Bake the sandwich in the bread.
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I got a craving. I wanted one of those “let’s wrap meat in bread dough and bake it” cravings. The only meat I had were smoked sausages. While I was at it I decided to use the last of the sauerkraut and some cheddar on the layers as well.
The sauce is yogurt and mustard.
I’m sure there is some polish word, probably starting with a P for this but I don’t know it.
Cost per person: $3.07
doesn’t seem like any polish food to me but perhaps i’m uncultured (i’m polish, but bad at it), more like a freestyle beef wellington
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Sauerkraut is big all over Europe in general.
It’s certainly not big in the North of England. I don’t know about the rest of Britain.
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I got a craving. I wanted one of those “let’s wrap meat in bread dough and bake it” cravings. The only meat I had were smoked sausages. While I was at it I decided to use the last of the sauerkraut and some cheddar on the layers as well.
The sauce is yogurt and mustard.
I’m sure there is some polish word, probably starting with a P for this but I don’t know it.
Cost per person: $3.07
This seems like it would either be the worst thing on earth, or actually surprisingly good.
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I got a craving. I wanted one of those “let’s wrap meat in bread dough and bake it” cravings. The only meat I had were smoked sausages. While I was at it I decided to use the last of the sauerkraut and some cheddar on the layers as well.
The sauce is yogurt and mustard.
I’m sure there is some polish word, probably starting with a P for this but I don’t know it.
Cost per person: $3.07
F the haters, I’d tear this up, almost reminds me of (texas) kolaches just sliced and covered in a sauce.
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I got a craving. I wanted one of those “let’s wrap meat in bread dough and bake it” cravings. The only meat I had were smoked sausages. While I was at it I decided to use the last of the sauerkraut and some cheddar on the layers as well.
The sauce is yogurt and mustard.
I’m sure there is some polish word, probably starting with a P for this but I don’t know it.
Cost per person: $3.07
Closest Polish thing I can think of is zapiekanka
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Closest Polish thing I can think of is zapiekanka
That is an open face thing like French bread pizza. This has all the “toppings” baked into the bread.
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I got a craving. I wanted one of those “let’s wrap meat in bread dough and bake it” cravings. The only meat I had were smoked sausages. While I was at it I decided to use the last of the sauerkraut and some cheddar on the layers as well.
The sauce is yogurt and mustard.
I’m sure there is some polish word, probably starting with a P for this but I don’t know it.
Cost per person: $3.07
I’m not sure what exactly baking the ingredients in adds, but it definitely adds something. Weirdly more appetizing to me right now than an equivalent traditional sandwich. Would annihilate this
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I’m not sure what exactly baking the ingredients in adds, but it definitely adds something. Weirdly more appetizing to me right now than an equivalent traditional sandwich. Would annihilate this
I found that it supports a much larger amount of cheese. Lots of hand foods are made by cooking the filling into the bread. I wasn’t sure how it would work so I went with one large thing sliced up rather than individual servings baked up.
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Is kraut big in Brittan? Wouldn’t it have too much flavor?
It’s a vegetable so it’s disqualified from being British food.
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It’s a vegetable so it’s disqualified from being British food.
Flavor and a vegetable? Yeah that’s definitely not British.
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I got a craving. I wanted one of those “let’s wrap meat in bread dough and bake it” cravings. The only meat I had were smoked sausages. While I was at it I decided to use the last of the sauerkraut and some cheddar on the layers as well.
The sauce is yogurt and mustard.
I’m sure there is some polish word, probably starting with a P for this but I don’t know it.
Cost per person: $3.07
Just how stoned were you when you made this?
(This looks awesome BTW)
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Just how stoned were you when you made this?
(This looks awesome BTW)
I don’t get stoned. And I kinda had to plan hours in advance even with the dough made the day before. I kinda just make batches of dough and figure out what I’m going to do with them days later.
