Description
This sauerkraut grilled cheese with Dijon is an easy, flavorful sandwich with seeded rye or sourdough bread, melty American and extra-sharp cheddar cheese, tangy sauerkraut, and Dijon mustard. It’s a quick meal with plenty of flavor and minimal fuss.
Ingredients
- 2 slices good seeded rye or sourdough bread
- 1 tablespoon (15 g) Dijon mustard, give or take
- 2 slices (40 g) organic American cheese
- 1 ounce (28 g) extra-sharp cheddar cheese, sliced thin
- â…“ cup (37 g) sauerkraut, drained very well
- 1 ½ tablespoons (21 g) salted butter, softened
Instructions
- Spread half of the mustard on the inside of each slice of bread.
- Arrange one slice of American cheese and half of the cheddar in a single layer on each slice of bread, distributing the cheddar evenly.
- Lay the sauerkraut on the bottom slice and top with the other slice of bread.
- Spread half of the butter over the outside of the top slice of bread.
- Place the sandwich buttered-side down in a skillet over medium heat.
- Spread the outside of the top slice with the remaining butter.
- Cook, adjusting the heat as necessary, until the bread is golden brown and the cheese is melted, flipping once halfway through.
- Cut and serve immediately.
Notes
- Any cheese or combination of cheeses that melts well and has an interesting flavor profile will work.
- Grilled cheese is best served immediately after cooking. It’s not recommended to make this sandwich in advance.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Lunch, Main Course
- Method: Stove Top
- Cuisine: American