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Place potatoes in pot and cover with cold water; add kosher salt. Bring to a boil and then turn off heat.
Let stand for 20 minutes, covered. Remove potatoes from water and let stand until cool enough to handle.
Slice into 1/8-inch thick slices. Heat skillet over medium-high heat; add canola oil.
Add sausages and fry until browned; remove to plate.
Return pan to heat and add potato slices and onions.
Fry with a pinch of salt and pepper for 5–6 minutes, or until onions are translucent and potatoes are lightly browned.
Cut sausages in half lengthwise and add to potatoes and onion mix.
Heat another skillet over medium heat, spread butter on one side of bread slices and place 4 slices, butter-side down, in skillet.
Top each slice with 2 slices edam cheese, 2 tablespoons sauerkraut, 2 halves of sausage, a spoonful of the potato mixture, and 2 more slices edam cheese, in that order.
Place a piece of bread on top of each, butter side-up.
Grill sandwiches until bread is golden and cheese is melted, turning once during grilling.
Serve with mustard on the side.
Heat large skillet or sauté pan over medium-high heat.
Add bacon and cook until browned and crispy.
Drain on paper towels; set aside.
Reserve 2 tablespoons of bacon grease in pan and return to heat.
Add onions and a pinch of salt and pepper.
Sauté onions for 5 minutes, stirring regularly.
Add 1 tablespoon water, stirring to deglaze pan; stir in any browned bits.
Remove onions to bowl. Return pan to heat and add 1 tablespoon butter and 2 tablespoons water.
Bring to simmer, add spinach and pinch of salt and pepper. Cook for 3–5 minutes to wilt spinach; remove spinach to a bowl.
Heat a grill or grill pan over medium-high heat. Split whole-grain baguettes.
Assemble sandwiches: on each baguette bottom, spread 1–2 tablespoons jam, 2 ounces limburger slices, spinach leaves, onions, 2 slices of bacon, and baguette on top, in that order.
Carefully turn the sandwiches over and butter the bottoms.
Place sandwiches, bottom-side down on hot grill, then butter the tops of the baguettes.
When bottom sides are golden and cheese starts to melt, carefully flip sandwiches and brown sandwiches’ tops, melting the cheese.
Preheat oven to 375 degrees.
Line jelly roll pan with foil.
Place bacon strips, one by one, on foil.
Sprinkle brown sugar over bacon.
Bake until crisp, 15–20 minutes, depending on slice thickness.
Remove from oven and drain on paper towels. Heat butter in small skillet; add mushroom slices and cook for about 5 minutes.
Add balsamic glaze and season with salt and pepper.
Preheat Panini press. Place bacon on bottom slice of bread. Layer slices of Habanero Jack on top.
Top with mushrooms and second piece of bread.
Drizzle with olive oil and grill in panini press for 8–10 minutes, until golden and crunchy.
Preheat oven to 400 degrees. Mix 1/2 cup butter and crumbs.
Line pie plate with crumb mixture reserving 1/2 cup for topping. In a saucepan, combine remaining 2 Tbsp butter, 1 cup milk, corn, garlic powder, parsley, and salt. Bring to a boil.
Beat together flour, remaining 1/4 cup milk, and eggs.
Pour mixture slowly into corn, stirring constantly, until it boils. Pour into crumb-lined plate.
Sprinkle remaining crumbs over top. Bake for about 20 minutes.
If desired, top with tomatoes.