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Grilled Cheese with Sauerkraut and Dijon

Preparation 00:05 Cook Time 00:05 Total Time 0:10
Serves 1     adjust servings

This is my current favorite grilled cheese, with a high satisfaction to effort ratio. Some extra-special grilled cheeses make kind of a pain in the ass out of what's supposed to be an easy meal (and hey, I cook those sometimes too). But this one has all the panache and minimal fuss.


  • 2 pieces good seeded rye bread
  • Dijon mustard, to taste
  • 2 slices organic American cheese
  • 1 ounce extra-sharp cheddar cheese, sliced thin
  • 1/3 cup sauerkraut
  • 1 1/2 tablespoons salted butter, softened


Spread some mustard on the inside of each slice of bread. Arrange one slice of American and half the cheddar in a single layer on each slice of bread, making sure to distribute the cheddar like a cheese boss who gets what she wants out of every bite. Lay the sauerkraut on the bottom slice and top with the top slice. Spread half the butter over the outside of the top slice of bread.

Place the sandwich buttered side down in a skillet over medium-high heat. Butter the outside of the top slice with the remaining butter. Cook, adjusting heat as necessary, until bread is golden brown and cheese is melted, flipping once halfway through. Cut and serve immediately.


Recipe Notes

My favorite sauerkraut these days is Deep Root Organic, which is all raw and probiotic and studded with magic caraway seeds.

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