Grilled cheese sandwiches are often associated with childhood comfort—simple bread, melty cheese, and a golden buttery crust. But as our tastes evolve, so can this timeless classic. Enter the Sauerkraut Grilled Cheese with Dijon, a sandwich that keeps all the comfort you love while introducing deeper, more complex flavors.
The first time many people try sauerkraut with cheese, it’s a revelation. The tangy crunch of fermented cabbage cuts through rich melted cheese beautifully, while Dijon mustard adds sharpness and depth. Inspired by flavors found in classic Reuben sandwiches and European comfort food, this grilled cheese feels familiar yet refreshingly different.
This sandwich is perfect for those moments when you want something quick but not boring—something indulgent but balanced. Whether you’re making a fast lunch, an easy dinner, or a late-night bite, this upgraded grilled cheese proves that small additions can completely transform a classic.
Recipe Overview
Sauerkraut Grilled Cheese with Dijon combines buttery toasted bread, melty American and extra-sharp cheddar cheeses, tangy sauerkraut, and bold Dijon mustard. Cooked until crisp on the outside and gooey on the inside, it’s a satisfying sandwich with layers of texture and flavor, ready in minutes.
Ingredients & Instructions
This recipe uses simple ingredients, but each one plays an important role in building flavor and balance.
Ingredients
- 2 slices seeded rye or sourdough bread
- 1 tablespoon Dijon mustard
- 2 slices American cheese
- 1 ounce extra-sharp cheddar cheese, thinly sliced
- ⅓ cup sauerkraut, very well drained
- 1½ tablespoons salted butter, softened
Step-by-Step Instructions
1. Prepare the Bread
Lay the bread slices flat and spread Dijon mustard evenly on the inside of each slice. This creates a bold flavor base that complements the cheese and sauerkraut.
2. Layer the Cheese
Place one slice of American cheese and half of the cheddar on each slice of bread. American cheese melts smoothly, while sharp cheddar adds depth and bite.
3. Add the Sauerkraut
Spread the well-drained sauerkraut evenly over one slice of bread. Press lightly to remove excess moisture—this step is key to keeping the sandwich crisp instead of soggy.
Close the sandwich with the second slice, cheese side facing inward.
4. Butter the Outside
Spread half of the softened butter on the outside of the top slice of bread.
5. Grill the Sandwich
Heat a skillet over medium heat. Place the sandwich buttered-side down in the pan.
Butter the remaining outside slice while the sandwich cooks. Grill until the bottom is golden brown and the cheese begins to melt.
6. Flip and Finish
Flip the sandwich once and continue cooking until the second side is golden and the cheese is fully melted. Adjust the heat if necessary to avoid burning while ensuring even melting.
Remove from the skillet, slice in half, and serve immediately.
Cooking Tips & Variations
This sandwich is versatile and easy to customize depending on your taste preferences.
1. Bread Options
- Rye bread enhances the sauerkraut with a classic deli-style flavor.
- Sourdough adds tang and structure for a sturdier bite.
2. Cheese Swaps
- Swap cheddar for Gruyère for a nutty, Swiss-style profile.
- Add a slice of Swiss cheese for a Reuben-inspired twist.
3. Extra Flavor Additions
- Add a few slices of caramelized onions for sweetness.
- Include a thin layer of thousand island dressing instead of Dijon for a richer version.
4. Crispier Finish
For extra crunch, cook the sandwich low and slow, allowing the bread to toast gradually while the cheese melts completely.
5. Make It Plant-Based
Use dairy-free cheese slices, vegan butter, and ensure your bread is plant-based for a fully vegan option.
Storage & Serving Suggestions
Storage
This sandwich is best enjoyed fresh. However, if needed:
- Store ungrilled assembled sandwiches in the refrigerator for up to 24 hours.
- Grill just before serving for the best texture and flavor.
Serving Ideas
Serve Sauerkraut Grilled Cheese with Dijon with:
- Tomato soup or creamy vegetable soup
- A simple green salad with vinaigrette
- Pickles or roasted potatoes for a hearty meal
Sauerkraut Grilled Cheese with Dijon proves that grilled cheese doesn’t have to be plain to be comforting. The contrast of creamy cheese, tangy sauerkraut, and sharp mustard creates a sandwich that’s bold yet balanced, simple yet memorable. It’s quick enough for busy days but flavorful enough to feel intentional.
If you’re looking to refresh your lunch routine or elevate a classic comfort food without extra effort, this sandwich delivers every time. One bite is enough to turn this into a repeat favorite.
FAQs
1. Do I need to rinse the sauerkraut?
No, but draining it very well is essential to prevent excess moisture.
2. Can I use yellow mustard instead of Dijon?
You can, but Dijon provides a deeper, more complex flavor that works better with sauerkraut.
3. What’s the best cheese combination?
American cheese for meltability and sharp cheddar for flavor is ideal, but Swiss or Gruyère also work well.
4. Can I make this in a panini press?
Yes. Just butter the outside and grill until golden and fully melted.
5. Is this sandwich very sour?
No. The cheese and butter balance the tanginess of the sauerkraut nicely.
Sauerkraut Grilled Cheese with Dijon is a bold twist on a classic sandwich, combining melty cheese, tangy sauerkraut, and buttery toasted bread for quick comfort food.
