Here's the recipe:
- Make some toast: I prefer to use a nice hearty sourdough that won't wimp out when covered with wet foods... one of our local stores sells Stone House bread, and it's worth the drive there just for that.
- Butter that toast... I know we're about to put other things on it, but this is important for mouth feel and taste.
- Add a respectable layer of baked beans... I prefer the firmer, more savory nature of Grillin' Beans to traditional, softer/sweeter baked beans; I use them room-temp out of the can or cold out of the fridge.
- Layer on some sauerkraut, letting some of the liquid drain back into the container before putting it on the toast (I use a fork for this).