I have made open-face pork sandwiches by toasting the rye bread slices, then I spread one side of each of the slices with the dijon-style mustard. I then arrange the bread slices on a baking sheet and using two forks I pull the meat apart into shreds and then go ahead and make the sandwiches. Can you suggest some other lovely variations of the sauerkraut recipe? Please mention the steps simply and systematically in a detailed manner.
What other options do I have for the sauerkraut recipe other than the open-face pork sandwiches?
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