I can't look at the name of this recipe from Simply Recipes and not think of Brad Pitt in Inglorious Bastards going on about "sauerkraut sandwiches." You know the scene? OK, it's not exactly the most delicious image, but to be fair, this is still one of the better versions of grilled cheeses in my book. Why? Because it's balanced. Pickles work with melted cheese, but I'm not sure anything beats sauerkraut.
Writing out detailed instructions for this "recipe" seems kind of absurd. This is a grilled cheese sandwich, folks!
Place a couple slices of cheese and a spoonful of sauerkraut between two slices of bread; saute in butter. The only addition is the little bit of mustard—spread it on after the sandwich is cooked to really heighten the flavor of the kraut.
- 1 ⅓ cups sauerkraut, drained
- 8 slices dark rye bread
- 2 ½ tablespoons butter, room temperature
- 8 thin slices Gruyere Swiss cheese
- German mustard (optional)
Warm sauerkraut in a small saucepan set over low heat.
Spread the butter on one side of each slice of bread. Flip the slices over and place two slices of cheese on four of the slices. Divide the sauerkraut between the slices of bread with cheese, and then top with another slice of bread, buttered side up.
Place a large skillet or griddle pan over medium heat. Add as many of the sandwiches as will comfortably fit. Cook until lightly browned, and then flip and brown on the other side. By this point, the cheese should be melted. Repeat process with remaining sandwiches.
Slice the sandwiches in half and serve with a little mustard on the side.