5
15
10

Ingredients

1 pack of Lesters 400 g sliced Montreal smoked meat, diced

2 tbsp of melted butter

1/4 tsp of ground black pepper

2 cups of rye bread, cubed

3/4 cup of Thousand Island dressing

1 cup of sauerkraut, rinsed and drained, or coleslaw, drained

1 large tomato, diced

4 green onions, thinly sliced

1 cup of shredded Swiss cheese

1 container (198 g) of romaine lettuce leaves

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Preparation

  1. Preheat the oven to 205°C (400°F).
  2. In a bowl, mix the melted butter with black pepper. Add the rye bread cubes and toss to coat them evenly with the butter.
  3. Line a baking sheet with parchment paper and spread the bread cubes out in a single layer.
  4. Bake for 8 to 10 minutes, stirring occasionally, until the bread cubes are golden. Remove from the oven and let cool before storing them in small airtight containers.
  5. In four wide-mouth glass jars, layer the ingredients in the following order: dressing, smoked meat, sauerkraut, tomato, green onions, cheese, and lettuce. Seal the jars and refrigerate until ready to serve.
  6. When ready to serve, shake the jars to mix all the ingredients with the dressing, or transfer the salad to a plate to enjoy. Top with croutons before serving.

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