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Fish and Sauerkraut Sandwich (makes 4 servings)
1 cup cooked, flaked Florida fish
1 tablespoon horseradish mustard
½ cup drained sauerkraut
8 slices rye bread
¼ cup chopped dill pickles
4 1-ounce slices Swiss cheese
¼ cup mayonnaise
2 tablespoons butter or margarine
Combine first 5 ingredients; mix well.
Spread ¼ of mixture on each of 4 slices of bread; cover each with cheese slice and top with remaining bread.
Melt butter in skillet.
Place sandwiches in skillet and grill on both sides until golden brown.
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