Get your Irish on with a Trenholm Venom Reuben Sandwich!

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1 TB butter
4 slices rye bread
2 slices Swiss cheese
½ lb. deli sliced corned beef
8 oz. sauerkraut, drained and blotted dry

Trenholm Venom Reuben Dressing
½ cup mayonniaise (Duke’s brand preferred)
3 TB sweet pickle relish
1 TB prepared horseradish
1 -2 TB Trenholm Venom hot sauce

Melt butter in a large cast iron skillet over medium heat. Dip one side of each slice of bread in the melted butter. Place two slices (buttered side down) in the skillet and top each slice with a slice of cheese and half of the corned beef. Top with remaining bread slices, buttered side up. Toast sandwiches until golden brown, turning once. Before serving, remove top slice of bread and add a generous layer of sauerkraut and Trenholm Venom Reuben Dressing.

Makes 2 sandwiches.

Slap, Slather & Sizzle Breakfast Bagel

You can make this healthy and satisfying breakfast in 3 minutes or less,
so be sure to keep a bottle of Larynx Lava on hand.

Whole wheat bagel
Sliced Muenster cheese or cheese of your choice
Sliced smoked turkey breast or lean ham or cooked Canadian bacon
Liberal amount of Larynx Lava

While toasting your bagel, grab the other ingredients from your fridge. As soon as the bagel pops up, plate it and top one half with a slice of cheese and a slice of turkey, ham or Canadian bacon. Slather on the Larynx Lava, slap the top on and you’re there.

Note: We sometimes add fresh spinach, romaine or sliced tomato to get a vegetable serving in at breakfast. Also try Larynx Lava on a bagel with cream cheese. 

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