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Ingredients
  • a 5-inch piece of Polish sausage, or hot dogs, cut in half lengthwise
  • pat of butter
  • 2 slices rye bread
  • 1 slice Swiss cheese
  • ¼ to ½ cup Sauerkraut, warmed up
  • 1 large dill pickle, cut lengthwise into quarters
  • yellow or brown mustard
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