Marla Bernstein,
Bernstein’s Deli
Using Elman’s hot mustard and sauerkraut gives this classic hot crusty sandwich extra zip.
Ingredients
1 1/2 tsp butter
2 slices Canadian rye bread
1 tsp Elman’s hot mustard
3 oz shaved corned beef
2 slices Swiss cheese
1/4 cup Elman’s sauerkraut
Method
- Preheat grill on medium heat.
- Butter one side of each bread slice.
- Spread mustard on opposite side of one slice. Layer corned beef, sauerkraut and Swiss cheese between both slices.
- In a pan over medium heat, toast sandwich butter side down on each side until browned.
Yield 1 sandwich
Related
BERNSTEIN'S DELI Neighbourhood: Corydon Address: 1700 Corydon Avenue Phone: 204-488-4552 Entrees: $8 - $18 Bernstein’s, the bustling deli-grocer in Corydon Village mall buzzes with vibrant chatter of friends and neighbours…
Read More
Chef Mike Fardoe, Bernstein’s Deli Chef Mike and owner Aaron Bernstein created latke fries for poutine week a few years ago, and they were such a hit, they became a…
Read More
Chef Mike Fardoe, Bernstein’s Deli Chef Mike serves Shakshuka with a twist, adding poached eggs on top of the cooked tomato veg mix rather than cooking the eggs inside the…
Read More
Chef/owner Marla, Bernstein's Deli Ingredients 2 L chicken stock 2 cups dry jumbo lima beans 1 1/4 lb carrots, chopped large black pepper to taste Method Add all ingredients in…
Read More
Chef/owner Marla Bernstein, Bernstein's Deli Ingredients 2 litres vegetable stock 1 stick celery, sliced thin 1/2 jumbo yellow onion, diced 1/2 cup dry green split peas 3/4 cup dry green…
Read More
Marla Bernstein, Bernstein’s Deli This egg salad recipe is super creamy and lightly seasoned compared to traditional fillings. Ingredients 2 hard boiled eggs 1 Tbsp mayonnaise 1 Tbsp chopped green…
Read More
Related
