A Bit of Zesty Makes Food More Fun
The nice thing about these savory mustards is that they are not only great as stand alone marinades, but for dipping sauces and amazing sandwich spreads as well! Not only that but they they truly make hot dogs, bratwursts, sausages and burgers happy across America!
VEGETABLES: Mustard Girl Zesty Potato Salad
- 2 pounds baby red potatoes
- 1/3 cup Mustard Girl Zesty Horseradish Mustard ( add more if desired)
- 1/3 cup red onion, chopped
- 1/3 cup chopped celery
- ½ cup light mayonnaise ( add more if desired)
- 1/4 cup Dill, chopped
- 4 strips Apple Smoked Bacon, chopped
- *Salt and Pepper to taste
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10-15 minutes. Drain and set in the refrigerator to cool. Then place bacon in a large skillet. Cook over medium until evenly brown. Drain and chop set aside. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the bacon, onion and celery and dill. Add mayonnaise, salt and pepper to taste.
SANDWICHES: Mustard Girl Zesty Horseradish Quarterback Stacks
- 32 slices Pepperidge Farm party Jewish Rye Bread (from one 12 oz. loaf)
- 1/2 cup Mustard Girl Zesty Horseradish Mustard
- 8 slices Muenster cheese (1/2 pound)
- 8 slices Kosher Dill sandwich slices, well drained
- 1 pound shaved select pastrami
Preheat oven to 375 degrees. For easier clean up, line large cookie sheet with foil. Cut each slice of cheese into 4 squares. Cut each pickle slice in half. Generously spread mustard on 1 side of each slice of bread and place bread mustard sides up on cookie sheet arrange pastrami on top of mustard; top with one slice of cheese. Stack 2 open -aced sandwiches together, placing pickle slice in between the two. Bake 8-10 minutes or until cheese melts. Serve sandwiches with other finger foods on a buffet and enjoy!