Sauerkraut Grilled Cheese with and Dijon
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 butt 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. Here's how to make it.
Calories: 513kcal
Ingredients
- 2 slices good seeded rye or sourdough bread
- 1 tablespoon (15 grams) dijon mustard, give or take
- 2 slices (40 grams) organic American cheese
- 1 ounce (28 grams) extra-sharp cheddar cheese, sliced thin
- ⅓ cup (37 grams) sauerkraut, drained very well
- 1 ½ tablespoons (21 grams) salted butter, softened
Instructions
- Spread half 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 heat.
- Spread 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.
Notes
- Any cheese or combination of cheeses that melts well and has an interesting flavor profile will work just fine.
- Grilled cheese is quick and easy to make, and is very much at its best right after cooking. I don’t recommend making this recipe in advance.
Nutrition
Calories: 513kcal | Carbohydrates: 39.1g | Protein: 17.5g | Fat: 29.7g | Fiber: 5.9g