Caraway Kraut and Split Frank Sandwiches

6 frankfurters 1 tablespoon caraway seeds 2 cups sauerkraut, drained with juice reserved 12 slices thin rye bread 3 tablespoons Dijonnaise (or an equal mixture of mustard and mayonnaise)

Cut frankfurters lengthwise without cutting all the way through. In a non-stick skillet over medium heat, lay hot dogs flat and fry 2 minutes on each side. Remove to a platter and keep warm; keep heat under pan. Add caraway seeds to pan and toast 30 seconds; add sauerkraut. Add small amounts of sauerkraut juice if mixture begins to stick to pan. Meantime, toast bread and spread equal amount of mustard/mayonnaise mixture on each slice. Place franks on each of six slices of bread; top each with even amounts of kraut mixture and top with remaining bread slices.

Tip: The split franks can be spread out in an oven-proof casserole dish, covered with kraut mixture and cooked in a 375 degree oven for 20 minutes. Five minutes before serving, arrange bread on cookie sheets and toast in oven.

Serves 6

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