Polish · Poland
Paprykarz and Cabbage Salad Sandwich
A crunchy and tangy Polish open sandwich with paprykarz, cabbage salad, and a touch of sour cream.
Ingredients
Method
- Toast the rye bread slices.
- In a small bowl, mix cabbage with sour cream, vinegar, honey, and salt.
- Spread paprykarz on one slice of bread.
- Top with the cabbage salad and cover with the second slice of bread.
- Serve as an open sandwich.
- Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.
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