Roasted Pepper and Kraut Grilled Cheese
An elevated grilled cheese featuring tangy sauerkraut, sweet roasted peppers, and melted cheese on sourdough. A perfect balance of flavors and textures.
Prep Time
15 min
Cook Time
10 min
Servings
2
Calories
580
Ingredients
- 4 slices sourdough bread (1/2 inch thick)
- 4 tablespoons butter, softened
- 1/2 cup sauerkraut, drained and squeezed dry
- 1 large roasted red pepper (jarred or homemade)
- 4 oz gruyere cheese, thinly sliced
- 2 oz sharp cheddar, thinly sliced
- 2 tablespoons whole grain mustard
- 1 tablespoon mayonnaise
- Fresh thyme leaves (optional)
- Cracked black pepper
Instructions
- 1
Mix mustard and mayonnaise in a small bowl. Set aside.
- 2
Butter one side of each bread slice. Place two slices butter-side down in a cold skillet.
- 3
Spread mustard mixture on the unbuttered sides of bread in skillet.
- 4
Layer half the gruyere on each slice, followed by roasted pepper strips (patted dry and torn into pieces).
- 5
Distribute sauerkraut evenly over peppers, making sure it's well-drained to prevent soggy sandwiches.
- 6
Top with cheddar cheese and fresh thyme if using. Place remaining bread slices on top, butter-side up.
- 7
Turn heat to medium-low. Cook slowly for 4-5 minutes until bottom is golden brown.
- 8
Flip carefully and cook another 4-5 minutes until cheese is fully melted and bread is golden.
- 9
Let rest 1 minute before cutting diagonally. Serve immediately.
Chef's Notes
The key is cooking low and slow to ensure the cheese melts completely before the bread burns. Starting with a cold pan helps achieve even browning.
Nutrition Information
580
Calories
24g
Protein
42g
Carbs
36g
Fat
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