Some of the best recipes are born from curiosity—the kind that asks, what if I took something familiar and nudged it just a little further? Grilled cheese is one of those timeless foods we all know by heart. Bread, butter, cheese, heat. Simple. Comforting. Reliable. But once in a while, it’s worth breaking tradition and adding a bold ingredient that changes everything.
That’s where Sauerkraut Grilled Cheese with Dijon comes in. This sandwich takes the cozy familiarity of grilled cheese and layers in sharp mustard and tangy sauerkraut for a flavor profile that’s rich, balanced, and unexpectedly addictive. The acidity of the sauerkraut cuts through the melted cheese, while Dijon adds depth and subtle heat that makes every bite more interesting.
This recipe is especially appealing if you enjoy deli-style flavors, European-inspired comfort food, or anything that walks the line between indulgent and refined. It’s quick enough for lunch, satisfying enough for dinner, and different enough to feel special—even though it uses just a handful of ingredients. Once you try it, plain grilled cheese might feel incomplete.
Recipe Overview
Sauerkraut Grilled Cheese with Dijon is a skillet-cooked sandwich that combines creamy American cheese, sharp cheddar, tangy sauerkraut, and bold Dijon mustard on seeded rye or sourdough bread. The result is crispy on the outside, melty in the center, and perfectly balanced between rich, savory, and acidic flavors. Ready in minutes, it’s a fast, no-fuss meal with serious personality.
Ingredients & Instructions
This sandwich relies on contrast: creamy versus crunchy, rich versus acidic, mild versus sharp. Using quality ingredients makes a noticeable difference, even with such a short list.
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, drained very well
- 1½ tablespoons salted butter, softened
Step-by-Step Instructions
1. Prepare the Bread
Lay the bread slices flat on a cutting board. Spread Dijon mustard evenly on the inside of each slice. This ensures the mustard flavor is present throughout the sandwich, not just in one bite.
Tip: If you prefer a milder taste, use slightly less Dijon or mix it with a small amount of mayonnaise before spreading.
2. Build the Cheese Layers
Place one slice of American cheese and half of the cheddar on each slice of bread, directly over the mustard. This split layering helps the sandwich melt evenly and keeps the sauerkraut from slipping out later.
American cheese melts smoothly and acts as a creamy base, while extra-sharp cheddar adds bold flavor and bite.
3. Add the Sauerkraut
Spoon the drained sauerkraut onto one slice of bread, spreading it evenly. Press gently with a paper towel if there’s any remaining moisture—this step is crucial for achieving a crisp, golden crust instead of soggy bread.
Place the second slice of bread on top, cheese-side down, to close the sandwich.
4. Butter the Bread
Spread half of the softened butter over the outside of the top slice of bread. Buttering the exterior—not the pan—ensures even browning and full flavor.
5. Cook the First Side
Place the sandwich buttered-side down in a skillet over medium heat. Cook slowly, adjusting the heat as needed, until the bottom is golden brown and the cheese begins to melt. This usually takes 3–4 minutes.
6. Butter and Flip
While the first side cooks, spread the remaining butter over the top slice of bread. Carefully flip the sandwich once the bottom is golden.
7. Finish Cooking
Cook the second side until golden brown and the cheese is fully melted. Press lightly with a spatula if needed, but avoid flattening the sandwich too much.
Remove from the skillet, cut in half, and serve immediately while hot and crisp.
Cooking Tips & Variations
This sandwich is simple, but small adjustments can tailor it perfectly to your taste.
1. Bread Choices Matter
- Seeded rye adds earthy flavor and pairs naturally with sauerkraut.
- Sourdough offers a tangy backbone and sturdy structure.
- Pumpernickel works well if you want deeper, darker flavors.
Avoid overly soft bread—it won’t hold up to the fillings.
2. Cheese Variations
- Swap cheddar for Gruyère for a nutty, Alpine-style sandwich.
- Use Swiss cheese for a classic deli vibe.
- Add a thin slice of cream cheese for extra richness.
The key is combining one excellent melter with one flavorful cheese.
3. Boost the Flavor
- Add a pinch of caraway seeds to the sauerkraut for traditional flavor.
- Stir a drop of honey into the Dijon for subtle sweetness.
- Sprinkle black pepper or smoked paprika on the cheese before closing the sandwich.
4. Make It Heartier
Turn this into a full meal by adding:
- Thin slices of pastrami or corned beef
- Sautéed onions or caramelized shallots
- A fried egg for a rich, brunch-style variation
5. Control the Heat
Cook over medium to medium-low heat. Rushing grilled cheese leads to burnt bread and unmelted cheese. Slow cooking gives you crisp edges and a gooey center.
Storage & Serving Suggestions
Storage
This sandwich is best eaten immediately. However, if needed:
- Store unassembled ingredients separately in the refrigerator.
- Drain sauerkraut thoroughly and keep sealed to maintain freshness.
Reheating an assembled sandwich is not recommended—it loses texture.
Serving Suggestions
Serve Sauerkraut Grilled Cheese with Dijon with:
- A bowl of tomato soup or potato soup
- Pickles or coleslaw for extra crunch
- A simple green salad with vinaigrette to balance richness
It also pairs well with roasted potatoes or kettle chips for a casual meal.
Sauerkraut Grilled Cheese with Dijon proves that small changes can completely transform a classic. With just a few thoughtful additions, this sandwich delivers layers of flavor—creamy, sharp, tangy, and crisp—all working together in perfect balance. It’s fast, satisfying, and ideal for anyone who wants comfort food with a little edge.
Once you experience the contrast between melted cheese and bright sauerkraut, it’s hard to go back. This is the kind of recipe that sticks with you—not because it’s complicated, but because it’s smart. Simple ingredients, bold results, and zero wasted effort.
FAQs
1. Do I have to use Dijon mustard?
Dijon is recommended for its sharp, smooth flavor, but whole-grain mustard or spicy brown mustard also work well.
2. Why is draining the sauerkraut important?
Excess moisture can make the bread soggy and prevent proper browning.
3. Can I make this sandwich vegan?
Yes. Use dairy-free cheese slices, vegan butter, and egg-free bread.
4. What’s the best pan to use?
A nonstick skillet or cast-iron pan gives the most even browning.
5. Can I cook this in a sandwich press?
Yes, but reduce pressure slightly to avoid squeezing out the filling.
Sauerkraut Grilled Cheese with Dijon is a crispy, melty sandwich packed with tangy sauerkraut, sharp cheese, and bold mustard. A fast, flavorful twist on classic grilled cheese.