Sauerkraut Grilled Cheese
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This sauerkraut grilled cheese sandwich recipe elevates the classic by adding crunch and tang in the form of sauerkraut. When paired with creamy Swiss cheese and toasted bread, you end up with a truly spectacular sandwich.
Recipe at a Glance: Sauerkraut Grilled Cheese
- Details
- This easy sandwich recipe is a great way to use your sauerkraut with carrots and puts a fun new twist on the classic grilled cheese sandwich.
- A little mayo on the outside and mustard on the inside adds plenty of flavor to your sandwich and ensures a perfectly golden, toasted crust.
When it comes to easy sandwiches, grilled cheese is at the top of the list. But easy definitely doesn’t mean boring. You can change up the types of cheese, bread, and fillings to create so many unique versions of the childhood classic. For this grilled cheese with sauerkraut, Swiss or alpine cheese adds a nutty flavor that is perfectly balanced by the tangy sauerkraut. It’s grilled cheese, all grown up (but still ready in 15 minutes).
Ingredients & Substitutions
- Bread–Rye or pumpernickel bread works best for this sandwich as it balances nicely with the Swiss cheese and sauerkraut.
- Swiss cheese–Any type of Swiss or alpine cheese will work well here. GruyΓ¨re is exceptionally good here, but is more expensive than other varieties of Swiss. For best results, skip the store-bought shredded cheese and grate it yourself. Pre-shredded cheese contains anti-caking agents which prevent it from melting evenly.
- Sauerkraut–You can use your favorite homemade or store-bought kraut for this sauerkraut grilled cheese sandwich.
How to Make Grilled Cheese with Sauerkraut
1. Spread 1 teaspoon of mayonnaise on one side of each slice of bread. Spread 1 teaspoon Dijon mustard on the other side of each slice.
2. Place one slice mayo side down in a small skillet. Top with the sauerkraut.
3. Mound the shredded cheese on top of the sauerkraut.
4. Top with the remaining slice of bread, mayo side up. Cover and cook, flipping once, until the bread is toasted and golden and the cheese is melted.
FAQs
If your sauerkraut is very wet, yes. This is more common with store-bought sauerkraut, but homemade can be wet too. Place it in a fine mesh sieve and press gently on it with a paper towel until any excess liquid is drained off. You can add it to the sandwich while it’s still damp, just not soggy.
Mayonnaise is made with oil, which has a higher smoke point than butter, allowing you to achieve a golden toasted exterior on your sandwich without burning it.
Tips & Troubleshooting
- Don’t try to rush the process by turning up the heat. Low and slow is the key to perfect grilled cheese.
- If you want to make multiple sandwiches, use a griddle to cook several at once.
Sauerkraut Grilled Cheese
Ingredients
- 2 teaspoons mayonnaise
- 2 slices rye or pumpernickel bread
- 2 teaspoons Dijon mustard
- 2 ounces (57 g) grated Swiss cheese
- ΒΌ cup sauerkraut drained
Instructions
- Spread 1 teaspoon mayonnaise on one side of each slice of bread. Spread 1 teaspoon Dijon mustard on the other side of each slice.
- Place 1 slice of bread mayo side down in a small skillet. Top with the sauerkraut.
- Mound the cheese on top of the sauerkraut and top with the remaining slice of bread, mayo side up.
- Cover the skillet and cook the sandwich on medium low heat, flipping once, until the cheese is melted and the bread is toasted, 3 to 4 minutes per side.
- Serve immediately.
Notes
- Go low and slow–Don’t try to rush the process by turning up the heat. Low and slow is the key to perfect grilled cheese.
- Scaling–If you want to make multiple sandwiches, use a griddle to cook several at once.
