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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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- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 1 sandwich
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
- 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.
- Place 2 slices of cheese on each open face. Place grilled slices of garlicwurst on the sandwich.
- 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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