John Myers
Toast with Sauerkraut and Pineapple
The perfect toast with sauerkraut and pineapple recipe with a picture and simple step-by-step instructions.
- 8 Discs Whole grain toast or graham bread
- 100 g Fresh onions
- 200 g Sauerkraut
- 50 g Butter
- 8 Discs Pineapple canned
- 0,125 liter Pineapple juice
- 4 tbsp Freshly grated Parmesan
- 100 g Gouda grated medium-old
- 100 g Cream cheese
- 100 g Raw ham
- Sweet paprika
- Toast the toast in the toaster.
- Peel the onions and cut into thin rings and fry them in butter until golden. Add the sauerkraut and juice and cook until the liquid has evaporated. Stir more often so that nothing fries.
- Cut the pineapple slices into thirds. Grate the Gouda and Parmesan and mix with the cream cheese. Cut the ham into fine strips.
- Spread the finished cabbage on the toast slices or bread, put the pineapple on top and brush with the cheese mixture. Oven 175 ° C (gas 2-3): Place the finished sandwiches in the middle and bake for approx. 10 minutes.
- When the desired degree of browning is reached, sprinkle with strips of ham and paprika and delicious !!!!
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