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Sunday Supper Sandwiches

 Sunday Supper Sandwiches
This delish dish can be prepared in a 4-quart slow cooker as well. Simply cover and cook on low for 8-10 hours or until meat is tender. —Libby Walp, Chicago, Illinois
8 ServingsPrep: 25 min. Bake: 2 hours 30 min.


  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 1 boneless pork shoulder butt roast (2-1/2 to 3 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup stone-ground mustard, divided
  • 1 cup apple cider or unsweetened apple juice
  • 1/4 cup sweetened applesauce
  • 8 slices rye bread, toasted
  • 1 cup (4 ounces) shredded Swiss cheese


  • Place sauerkraut in an ovenproof Dutch oven. Sprinkle pork with salt
  • and pepper; brush with 2 tablespoons mustard. Place over sauerkraut.
  • Add cider and applesauce.
  • Cover and bake at 325° for 2-1/2 to 3 hours or until pork is
  • tender. Remove roast; cool slightly. Drain sauerkraut mixture; set
  • aside. Shred pork with two forks.
  • Place toast on an ungreased baking sheet. Spread with remaining
  • mustard. Top with pork, then sauerkraut mixture; sprinkle with
  • cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese
  • is melted. Yield: 8 servings.
Nutritional Facts: 1 sandwich equals 403 calories, 20 g fat (8 g saturated fat), 96 mg cholesterol, 966 mg sodium,

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Sunday Supper Sandwiches (continued)

Nutritional Facts: 25 g carbohydrate, 4 g fiber, 31 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer