KOREAN STREET TOAST
Crispy, grilled, buttery bread joins a slightly sweet, super savory vegetable-egg patty, smoky ham and melty cheese, and a ridiculous amount of mayo and ketchup for one of the most memorable sandwich experiences of my life. Plus, you'll eat about a whole serving of vegetables and barely even notice.
Provided by Chef John
Categories Main Dish Recipes Sandwich Recipes Ham
Time 25m
Yield 1
Number Of Ingredients 14
Steps:
- Combine carrot, cabbage, green onion, black pepper, cayenne, and salt. Mix with your hands for about 30 seconds until soft and seasoned. Add eggs and mix thoroughly with a fork; set aside.
- Heat 2 tablespoons butter in a nonstick skillet over medium-high heat. Add bread slices and toss to make sure both sides are well buttered. Grill bread until both sides are beautifully toasted and golden brown and starting to get a little crispy. Remove to a plate.
- Heat remaining butter in the same skillet over medium heat. Add cabbage mixture; cook and simultaneously mix by using the edge of a spatula to chop down on the surface while pushing the edges up and over the top. As the mixture starts to hold its shape, form into a rectangle that's about twice as long as it is wide. Split the rectangle in half and continue to cook until golden brown; flip and continue on the opposite side, 3 to 4 minutes total.
- Stack cabbage pieces on top of one another and transfer to toast. Top with sugar.
- Add ham to the same skillet over medium heat; cook until sizzling. Flip and top ham with Cheddar cheese. Cook until melted, about 1 minute.
- Place ham on sandwich and squeeze over mayonnaise and ketchup. Top with remaining slice of toast, slice in half, and serve.
Nutrition Facts : Calories 937.5 calories, Carbohydrate 49.9 g, Cholesterol 514.8 mg, Fat 69.6 g, Fiber 5.9 g, Protein 31.6 g, SaturatedFat 33.9 g, Sodium 2594.5 mg, Sugar 14.5 g
CHEDDAR-SAUERKRAUT TOAST
This 10-minute, vegetarian meal is happily reminiscent of a Welsh Rarebit, a Reuben sandwich and nachos. Toast slices of bread under the broiler, then top with the fermented trio of sauerkraut, pickled jalapeños and Cheddar. After a few minutes under the broiler, the cheese bubbles and crisps and the cabbage warms and mellows. The sauerkraut provides plenty of vegetables and, along with the jalapeño, tames the richness of the cheese. Adapt as you wish: Smear mustard or horseradish on the bread or trade the sauerkraut for kimchi.
Provided by Ali Slagle
Categories brunch, easy, lunch, quick, weeknight, appetizer, main course
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In the oven or toaster oven, heat the broiler to high with a rack 6 or fewer inches from the heat source. Place the bread on a foil-lined baking sheet or tray. Broil until toasted, 1 to 2 minutes per side. (Watch closely as broilers and breads vary.)
- Top each slice of bread evenly with the sauerkraut, followed by the jalapeños, then the cheese. Spread the toppings all the way to the edge of the bread to prevent burning.
- Broil until the cheese is bubbling and browned in spots, 3 to 5 minutes. Let cool slightly, then dig in.
GRILLED CHEESE SANDWICH WITH SAUERKRAUT ON RYE RECIPE
Here is a variation of a classic grilled cheese. Uaged Gruyere Swiss cheese on dark rye bread, with added sauerkraut is delish!
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat a frying pan to medium high heat. For each slice of bread, butter one side and place slice butter side down on the hot pan.
- Add a layer of cheese to one of the slices.
- As the bread begins to toast just slightly, and the cheese begins to soften, spread the heated sauerkraut over the slice of bread with cheese.
- Using a spatula, flip the cheese-less bread slice over on top of the slice with cheese and sauerkraut.
- After 30 sec or so, check to see if the cheese is just beginning to melt.
- If it is, flip the whole sandwich over onto the other side.
- Toast a minute more or less on that side until the cheese has melted, but isn't runny.
- Remove the sandwich from the pan; slice in half.
Nutrition Facts : Calories 560.5, Fat 33.1, SaturatedFat 20.2, Cholesterol 97.4, Sodium 963.2, Carbohydrate 37.5, Fiber 5.1, Sugar 4.4, Protein 28.6
CHEDDAR BRATZENKRAUT
Layered and baked cheddar brats and sauerkraut, with mustard and brown sugar sauce, topped with crispy french fries.
Provided by paticu
Categories World Cuisine Recipes European German
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread sauerkraut into bottom of a 9-inch square glass baking dish.
- Stir reserved liquid from sauerkraut, brown mustard, brown sugar, celery seed, and black pepper together in a bowl; drizzle over sauerkraut. Arrange sausage slices in a layer over the sauerkraut and sauce. Loosely pile frozen french fries atop the sausage.
- Bake in preheated oven until the french fries are lightly browned, 20 to 30 minutes.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 17.3 g, Cholesterol 34.3 mg, Fat 17.6 g, Fiber 2.5 g, Protein 8.6 g, SaturatedFat 6.5 g, Sodium 1177.7 mg, Sugar 3.4 g
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