Recipe created by: Susan Asanovic of Wilton, CT
1 cup best quality mayonnaise or Aioli
2 tablespoons lime juice, plus grated zest of 1/2 lime
2 tablespoons of orange juice concentrate
1 teaspoon ground cumin
1-2 teaspoons of hot pepper sauce, to taste
2 Ten-inch pieces French or Italian bread, split but leaving a "hinge"
1 1/4 cups canned small black beans, well-drained
6 ounces thinly sliced corned beef
1 1/3 cups sauerkraut, rinsed of excess salt
6 slices of each: Finlandia Turunmaa and Finlandia Oltermanni
Combine first five ingredients and 1/4 tsp. pepper. Spread 1/3 - 1/2 cup of mayo mixture on cut sides of breads. Mash black beans with a fork and combine with 1/4 cup mayonnaise mixture. Layer bottom halves of the breads with Finlandia Swiss, beans, corned beef, sauerkraut and Finlandia Oltermanni. Close breads. Place top side down on a preheated, hot, well-oiled griddle or 12-inch skillet. Cover with foil and weight down with a heavy skillet. Heat five to six minutes, turn, weight down and heat until very hot and cheese begins to melt. Cut each loaf in half or thirds. Serve.
Makes two sandwiches