Grilled Cheese Sandwich With Sauerkraut On Rye Food

GRILLED CHEESE SANDWICH WITH SAUERKRAUT ON RYE RECIPE

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.

GRILLED CHEESE SANDWICH ON RYE

Steps:

• Heat a frying pan over medium-low heat.
• Butter slices of bread.
• Spread the opposite side of one slice of bread with the ketchup and mustard. Sprinkle with the onions. Then layer on the Muenster cheese, cheddar cheese, ham, and American cheese.
• Lay the half-assembled sandwich into the pan, and then top with the second slice of of buttered bread.
• Brown both sides of the sandwich, until cheese has melted.

REUBEN SANDWICH II

Steps:

• Preheat a large skillet or griddle on medium heat.
• Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
• Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.

FARMHOUSE HAM, CHEESE AND SAUERKRAUT SANDWICHES

Steps:

• Preheat oven to 350.
• In a small mixing bowl, combine mayo, sour cream, seeds & pepper; stir in kraut; set aside.
• On a foil-lined baking sheet, place six slices bread--first brush each with melted butter (save some for the other half of the sammie); top with a slice of cheese, then 1/6th of the kraut mixture,then a slice of ham and two slices of cheese--do this on all six slices of bread.
• Brush remaining six slices of bread with melted butter; place on cheese--with butter side up, to make six sandwiches.
• Bake for 10 minutes (cheese is melted, bread is lightly browned)--turn once during that time.
• Remove from oven; slice diagonally, serve with pickles.
• SEPTEMBER HARVEST: Remember Johnny Appleseed by placing a few thin slices of apple between the ham and cheese.
• NEBRASKA REUBEN: Salute Omaha's claim to fame and use thinly sliced corned beef instead of the ham.
• CRUNCHY BITES: Add a few sunflower kernels to the sauerkraut mixture and honor those hardy souls in North Dakota who raise huge fields of sunflowers!
• BOOST YOUR PROTEIN: Stir about a 1/4-cup of cooked edible soybeans (edamame) into the sauerkraut mixture and thank a South Dakota farmer!

REUBEN SANDWICH

Steps:

• Spread each slice of bread with thousand island dressing. Top 4 of the bread slices with sauerkraut, cheese and pastrami. Place remaining bread slices on sandwich. Spread margarine on the outsides of each sandwich.
• Heat a large skillet over medium high heat. Grill until browned, then turn and grill until heated through, and cheese is melted.