April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This is No. 18. See all of our grilled cheese sandwiches >> here << .
Don’t you hate it when people take a culture and try to represent it by throwing a whole bunch of “typical” foods in to a single dish and then just get it totally wrong?
Not that we did that by putting grilled bratwurst, sauerkraut and Muenster cheese on a soft pretzel and grilled it in butter to make a “Bavarian” grilled cheese.
I prepared the components for this sandwich separately first, then assembled after the cheese and pretzel were grilled to melt the cheese first. Mostly I did this because I wasn’t sure if all the fillings would stay inside the pretzel (since it has “holes”). Also, I like that everything about the sauerkraut is the opposite of the cheese, including its being cold and crunchy.
Bratwurst, Sauerkraut, and Muenster Cheese Grilled Cheese on Soft Pretzel
makes 1 sandwich
1 tablespoon softened butter
1 tablespoon olive oil
1 large, “fat” soft pretzel sliced in half
1-2 tablespoons mustard (I used Dijon, but use whatever you have)
4 slices Muenster cheese
1 bratwurst, grilled and sliced
about ¼ cup sauerkraut
salt and pepper to taste
Heat 1 tablespoon olive oil and 1 tablespoon butter in a frying pan over medium low heat. Spread the cut side of each pretzel half with mustard. Place the halves of the soft pretzel in the pan, “crust” side down, then carefully arrange slices of muenster cheese to cover both halves. Cook the pretzels until the cheese is almost melted, but not completely. If the cheese melts all the way while in the pan, it will “drip” through the pretzel openings too much.
Remove the grilled pretzel with cheese from the pan. Place sliced bratwurst on the cheese, then pile on sauerkraut. You probably won’t need any salt because of the bratwurst and the kraut, but add some fresh cracked pepper. Close/cover the sandwich with the other half of the pretzel.