Gruyere, Sauerkraut, and Hot Mustard Grilled Cheese on Rye Bread
Recipe and photo by Tami Ganeles Weiser
Prep Time: 5 minutes Cook Time: 5 minutes
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
- Whisk the mustard, mayonnaise, horseradish, celery salt, and caraway seeds in a small bowl to combine.
- 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.
- 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.