Bratwurst, Sauerkraut, and Muenster Grilled Cheese on Soft Pretzel {recipe}

Bratwurst Sauerkraut Muenster Grilled Cheese on Pretzel

We’re posting a grilled cheese sandwich every day for 30 days. 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?
Bratwurst Sauerkraut Muenster Grilled Cheese on Pretzel
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.
Bratwurst Sauerkraut Muenster Grilled Cheese on Pretzel
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 Muenster Grilled Cheese on Pretzel

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.

by Sarah J. Gim on April 20, 2012 · 8 comments

{ 8 comments… read them below or add one }

katie April 22, 2012 at 5:01 pm

Now why didn’t I think of that? Amazingly obvious, but somehow completely original. LOVE THIS!


Lynne Johns April 23, 2012 at 9:57 am

This looks so good, it’s just not fair! :)


Amanda April 23, 2012 at 1:35 pm

That looks amazing. Pretzel bread is the best.


sippitysup April 23, 2012 at 2:21 pm

No you’ve done it. This is the best take a grilled cheese I ever saw. Really. GREG


Mindy October 15, 2012 at 10:11 am

Found your post on a Pinterest search. I got some pretzel bread at the store yesterday and was looking for inspiration. This is goin’ on this week’s menu. YUM!!!


Rita October 15, 2012 at 10:54 am

Any suggestions on where to find a decent pretzel in LA? I’m kind of a snob after living in München for a while… ;)


Don January 28, 2013 at 10:16 am

Delicious!! You must have German genes. My latest sauerkraut batch is about 10 days into fermenting, but when it’s done in a week or so I’m going to make some of these. Hopefully they’ll look as good as yours do. Thanks for sharing


judy April 12, 2013 at 5:21 pm

I couldn’t find good soft pretzels at the three grocery stores in Windham! I used bagel thins and it worked just fine. NICE Friday night fare!


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