Recipe courtesy of Kenny Kohn

Katz's Mulberry St. Special

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 1 sandwich
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Ingredients

6 ounces all-beef garlicwurst (Jewish kielbasa), sliced

1 square potato knish (recommended: Coney Island knish)

Mustard, preferably deli style

4 slices jalapeno pepper jack cheese

1 sour pickle (kosher style), cut into thick slices

4 pickle slices, for garnish

Directions

  1. Grill sliced garlicwurst in panini press. Split knish in half. Scoop out half the potato mixture from inside the knish. Spread mustard on both open faces of the knish.
  2. Place 2 slices of cheese on each open face. Place grilled slices of garlicwurst on the sandwich.
  3. In center, place 4 slices of thick pickle. Close the sandwich and press in panini press. Garnish with remaining pickle slices.
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Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

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