Grilled cheese sandwich with Gruyere Swiss cheese and sauerkraut on rye bread. Great combination!
Growing up, I loved grilled cheese sandwiches; Cheddar on wheat bread was what we usually had, using lots of butter to make the toast flavorful and crunchy.
Here’s a twist on that classic theme, but with aged Swiss Gruyere cheese on dark rye bread with added sauerkraut. Yummy!
Grilled cheese sandwich with sauerkraut on rye
ingredients
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2 slices of dark rye bread
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Several thin slices of aged Gruyere Swiss cheese
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1/3 cup drained and heated sauerkraut
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2 teaspoons butter
method
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Butter one side of the bread slices and place them butter side down in the hot pan:
Heat a frying pan to medium heat. Butter each slice of bread on one side and place buttered side down on the hot pan.
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Add cheese, sauerkraut and top with a cheeseless bread slice:
Add a layer of cheese to one of the slices. When the bread begins to toast slightly and the cheese softens, spread the heated sauerkraut on the slice of bread with cheese. Using a spatula, turn the cheeseless bread slice onto the cheese and sauerkraut slice.
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Turn the sandwich in the pan:
After about 30 seconds, check if the cheese is just beginning to melt. If so, flip the whole sandwich to the other side. Toast on this side for a minute more or less, until cheese is melted but not runny. Take the sandwich out of the pan. Halve.
