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The beauty of this sandy is that it can be eaten the classic way or open-faced. We’re personally in the classic camp because that means we get to have double the Sara Lee® Artesano™ Potato Bakery Bread. Simply toss together shaved Brussels sprouts and cranberries (or cherries) with mayo, vinegar and dill and add on top of the bread. We highly recommending toasting the bread for some extra crunch.
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