Sauerkraut Grilled Cheese with Dijon (2024)

Sauerkraut grilled cheese with dijon is a tangled hot mess of happiness and balanced flavor. It feels a little elevated but is super low-maintenance and easy to make. Don't miss it.

Why we love this recipe

Sauerkraut grilled cheese with dijon strikes the perfect balance. One hundred percent creamy, tangy, crispy, gooey, gently elevated flavors and textures, with virtually zero fuss. Made exclusively from ingredients that are easy to keep on hand, it sports:

• A gorgeous tangle of tangy fermented cabbage
• The bold flavor of aged cheddar
• Creamy, gooey American cheese
• Crisp grilled rye or sourdough
• A total timeline of about 10 minutes, from idea to first bite

I first published this recipe here back in 2015. I've since updated the post for clarity, but the recipe remains the same.

What you'll need

Here's a glance at the ingredients you'll need to make this recipe.

• Extra-sharp cheddarmelts well but still packs a super-savory, creamy punch. You can slice it thinly or shred it on the large holes of a box grater.
• American cheese is an underrated element of higher-end grilled cheeses. I use a fancy organic version, but you don't have to. It melts like a dream and really ties the other elements together.
• Any good Jewish-styleryebread orsourdoughbreadwill work well.
• Sauerkraut is finely cut raw cabbage that's been fermented. It's worth seeking out a good-quality brand in the refrigerator section of the supermarket, or even at the farmers' market or specialty pickle shop.
• Here and virtually everywhere, I start with a cultured, salted butter from grass-fed cows. This sounds fancy but doesn't have to be. Kerrygold, for example, is sold in most supermarkets at a reasonable price.

How to make it

Here's an overview of what you'll do to make a gorgeous sauerkraut grilled cheese. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

1. Spread dijon over the inside face of each slice of bread.
2. Layer the cheeses evenly onto the bread, followed by a layer of sauerkraut in the middle.
3. Butter both slices of bread and cook, controlling the heat, until underside is golden and cheese is beginning to melt.
4. Flip once and continue cooking until golden and melty. That's it!

Expert tips and FAQs

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