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1
In a small bowl, mix all of the Creamy Horseradish-Mustard Dressing ingredients until well blended. Cover and chill until needed.
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2
Lightly grease with 1 teaspoon olive oil, a large, heavy skillet saucepan set over medium heat. Add the kovbasa and saute until medium-browned on both sides, about 6 minutes. Remove, cover and set aside.
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3
Add remaining olive oil to the saucepan. Stir in the chopped onions and saute until tender and golden, about 5 minutes. Stir in 8 ounces thinly sliced sweet cherry peppers, 4 ounces diced roasted bell peppers, 4 ounces thinly sliced peperoncini, and grated carrots. Continue sauteing vegetables another 3 minutes.
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4
Stir in the sauerkraut, apple juice, brown sugar, salt, black pepper, mixing to blend well. Add in the kovbasa slices. Mix, cover pan with lid and saute about 15-20 minutes.
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5
Add in 2 tablespoons horseradish and 3 tablespoons mustard. Stir well and saute another 3 minutes. Add in the cream, blend and cook about 1 minute. Do not boil cream. Remove from heat. Set aside.
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6
To assemble sandwiches, dress each of the 8 slices of bread with about 1-1 1/2 tablespoons Creamy Horseradish-Mustard Dressing, to taste.
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7
Place some roasted red peppers over 4 of the slices. Top each evenly with 1/4 of the kovbasa-vegetable mixture. Top with another layer of roasted red peppers. Cover with remaining dressed pumpernickel slice.
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8
Place sandwiches on serving plates. Garnish with an optional side of marinated gardiniera salad, peppers or dill pickles.
