Szegediner pans with Kabanossi, sauerkraut, paprika cream cheese and raclette cheese

Name: Szegediner pans with Kabanossi, sauerkraut, paprika cream cheese and raclette cheese
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1 Onion; 2 TABLESPOONS Oil; 1 can(s) (580 ml) Sauerkraut; 7-10 Tbsp Pepper; 200 g Cabanossi; 1/2 bunch Chives; 8 discs Raclette cheese; 200 g Paprika cream cheese; 7-10 Tbsp Paprika powder

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 8

1 Onion
2 TABLESPOONS Oil
1 can(s) (580 ml) Sauerkraut
7-10 Tbsp Pepper
200 g Cabanossi
1/2 bunch Chives
8 discs Raclette cheese
200 g Paprika cream cheese
7-10 Tbsp Paprika powder

Directions

1
Peel and chop the onion. Heat oil in a pan, fry onion and sauerkraut for about 5 minutes, season with pepper. Cut Cabanossi into slices. Wash the chives, dab dry and cut into small rolls.
2
Remove the crust from the raclette cheese and cut into pieces. Spread sauerkraut, cabanossi, cream cheese and raclette cheese in the pans. Bake under the hot raclette grill for about 5 minutes. Sprinkle with paprika and chives