Post by chief_cook2 on Mar 28, 2005 9:29:55 GMT -6
Havarti and Dilled Cucumbers on Rye
For the Cucumbers 1/4 cup Cider vinegar 1/4 cup Water 2 tablespoons Sugar 1 teaspoons Salt 1/2 teaspoons Dill Weed -- dried Or 2 teaspoons Dill -- fresh chopped 2 medium Cucumber peeled -- 1/4" slices 6 ounces Havarti cheese -- coarsely grated 2 tablespoons Butter -- room temperature 8 slices Rye bread -- 1/4" thick
To prepare the cucumbers: In a medium bowl, stir together the vinegar, water, sugar, salt, and dill. Add the cucumbers and stir to coat. Let sit for at least 15 minutes and for up to 2 hours. (The cucumbers can be prepared up to 1 day in advance and refrigerated. Bring to room temperature before using.)
To assemble: Butter one side of each slice of bread. Place 4 slices on your work surface, buttered side down. Using a slotted spoon, drain the cucumber slightly and distribute them evenly over the 4 slices, followed by the cheese. Place the remaining 4 slices on top, buttered side up.
Grill in nonstick skillet, a sandwich maker, or grill rack until bread is toasted and cheese is melted.
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