Gruyere, Sauerkraut, and Hot Mustard Grilled Cheese on Rye Bread

Recipe and photo by Tami Ganeles Weiser Yield:  2 sandwiches
Prep Time:  5 minutes Cook Time:  5 minutes

Gruyere, Sauerkraut, and Hot Mustard Grilled Cheese on Rye Bread

Sauerkraut and hot mustard make this a vegetarian riff on a Reuben sandwich, a perennial deli classic.


1 tablespoon whole seed or beer mustard

1 teaspoon mayonnaise, Hellman’s preferred

1 teaspoon prepared white horseradish, optional

¼ teaspoon ground celery salt

¼ teaspoon ground caraway seeds

4 thick slices rye bread or pumpernickel

2 teaspoons unsalted butter, room temperature

4 ounces thinly sliced Grûyère

2 ounces thinly sliced Comté or Raclette cheese

½ cup sauerkraut, drained and patted dry

2 very thin slices dill pickles, patted dry and cut in half lengthwise


  1. Whisk the mustard, mayonnaise, horseradish, celery salt, and caraway seeds in a small bowl to combine.
  2. Heat a large skillet over medium heat. Butter the bread on one side. Place in the skillet butter-side up. Toast until warm, about 2 minutes, then flip. Spread the sauce on the toasted side of all 4 pieces of bread. Layer the cheese on 2 pieces of the bread. Top the cheese with sauerkraut and pickles. Top with the remaining bread.
  3. Cover the skillet and cook until the cheese melts, flipping the sandwiches once to prevent the bread from burning. Cut the sandwiches in half and serve immediately.

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