Sauerkraut Grilled Cheese Sandwich

I spent my childhood years in the Yukon, and boy did I learn how to winter well. Truthfully, I love it; a slow season to embrace your inner homebody, settle into kitchen projects and reflect on what is important.

Three decades after my Yukon upbringing and I’m still curating that cozy life, like sipping an Earl Grey floral latte while curled up with a favourite cookbook. From hosting a soup swap with friends to long walks on the frozen lake, I know that a simple, analog lifestyle is my kind of luxury.

The cold months are ideal for finding joy in simple pleasures, like today’s sauerkraut grilled cheese sandwich recipe. Salty. Tangy. Crispy. Cheesy – this recipe showcases how a Ukrainian Canadian does comfort food in winter.

In Praise of the Sauerkraut Grilled Cheese

This sandwich is peak January snacking (lunching?). On the coldest of days, I keep a cast iron pan on the back of stove, and as the family trickles home from school/work/gym in the afternoon, I toast melty cheese sandwiches for all. Cozy? yes indeed.

I keep a stash of sliced bread -rustic and whole grain- in the freezer to facilitate this quick bite, and the rest comes together with whatever cheese and condiments I have in the fridge. Sauerkraut keeps forever, so I always have a jar on hand.

The sauerkraut/apple/Gruyere combination is a favourite of ours (think: Ruben sandwich, but simplified). It’s tangy and good for your gut. Pair it with a bowl of Borscht, and you have a gorgeous winter meal.

Grilled Cheese 101

I’ll try to keep this short, but there are a few kitchen tips that help create a kicking grilled cheese:

• Hearty Bread. you want two slices that can hold up to the fillings. I like a rustic country loaf, sourdough or hearty whole grain bread.
• Cast Iron Pan. It makes the best crust. Allow time for it to heat properly. More on cooking with cast iron.
• Mayonnaise for Golden Crust. Yes, using mayo instead of butter on the outside of the bread will give you an overall better toasting. Butter will burn too quickly and the cheese won’t have enough time to melt properly.
• Watch the Salt. If you’re using a salty cheese (aged cheddar, for example), use unsalted butter on the bread. And always balance out the sandwich with a bold mustard, chutney, even a drizzle of hot honey.

Variations on the Sauerkraut Grilled Cheese

Bread, cheese and sauerkraut are really all you need for this comforting bite, but here are a few ideas for playing around.

• Hot mustard. I love a hot condiment with this sandwich. Grainy mustard is my go-to. Horseradish is fantastic as well. A spicy tomato chutney might be great too.
• Bacon. For a breakfast grilled cheese tuck a little bacon into the sandwich. Don’t go overboard or it get too salty.
• Fruit. Thin apple or pear slices bring a lovely sweetness to the sandwich. Choose Russet or Granny Smith apples and slice them very thin.
• Smoked meat. With corned beef or pastrami for a Ruben-inspired sandwich.

To Serve: Since I’ve got the pan on the stove, I’ll fry up a few slices of kielbasa to go with the sandwich. Pickles are another great option.

Love Hot Sandwiches? Bookmark this decadent Asparagus & Lobster Grilled Cheese to try in the springtime.

Trending: Cabbage!

I’m thrilled that cabbage is having a well-deserved moment right now. It’s affordable, accessible and versatile; everything we need in this economy.

In a stunning culinary journey across Eastern Europe, author Alissa Timoshkina celebrates the humble vegetable in her cookbook, Kapusta (literal translation: cabbage), devoting an entire chapter to the cruciferous green head. It’s a great resource for cabbage recipes, it you’re looking for inspiration.

More Cabbage Recipes on Simple Bites:

• Quick Chinese Chicken & Cabbage Spaghetti
• Roasted Cabbage Salad with Brown Butter Croutons
• Simple Vegan Borscht Recipe
• Carrot, Cabbage and Roasted Cauliflower Salad
• Slow Cooker Lazy Cabbage Rolls
• Ukrainian Cabbage Roll Soup via The Kitchen Magpie