Sauerkraut, Dill and Jack Melts
I was never a big fan of sauerkraut until I ate a local cafe's rendition of a ham and sauerkraut sammie. In their sandwich, the slightly fatty ham is the perfect complement to the sharp tang of the sauerkraut, and their crunchy french bread just takes the whole thing up a notch. After I found myself ordering the ham and 'kraut every dang time I went to this cafe, I knew I had to create my own version of the sandwich.
To keep my sandwich vegetarian, I opted for some cheese rather than fatty ham. For the cheese, I originally used a dilly Monterey jack that I got from a local cheese guy. However, I tested this using fresh dill with plain Monterey jack and it works just as well. The recipe below is for the fresh dill version, but feel free to use a dilly jack if you can find it.
Or if you're feeling wild, you could use a different cheese entirely. Monterey jack is my very favorite cheese because it maintains its amazingly smooth and creamy texture as it melts, but if you'd rather have another cheese, let your freak flag fly.
Let me know what you think of the recipe in the comments and don't forget to follow the sustainability tips below!
Serves: four grilled sandwiches
Time: 15 minutes or less
Ingredients
Butter or olive oil
8 slices of your favorite bread (I used whole wheat)
8 slices Monterey jack cheese
1/2 cup sauerkraut
4 teaspoons chopped fresh dill
Steps
Lightly butter or oil the outside of each slice of bread and set butter-side down on a clean surface. Place a slice of cheese on each slice of bread. For half of the slices, top cheese with a few tablespoons of sauerkraut. You should use enough sauerkraut to cover the surface of the bread in about a half-inch layer. I suggest removing the sauerkraut from its container with a fork and letting it drain for a few seconds before adding it to the sammie. On top of the 'kraut, sprinkle enough dill to almost cover the surface, about 1 teaspoon per slice.
Pair each cheese slice with a ‘kraut and dill slice and close to form sandwiches. Grill on medium low for several minutes on each side, or until bread is golden brown and the cheese has melted. Enjoy every last stringy bite.
Sustainability tips
Sauerkraut: Making sauerkraut yourself or buying from a local producer are the most sustainable options here. This way, your food won't have to travel far to get to you, so fewer greenhouse gases will be released during travel, AND you can support your local economy.
Dill: The best place to get dill is from your own countertop or backyard. This way, you can grow your dill organically and your dill won't have to travel far to get to you. Growing your own herbs is super easy and doesn't require a lot of space, so consider trying it if you don't have much gardening experience.
Cheese: Dairy is generally pretty terrible for the environment so be sure to buy cheese from a brand you trust. I like to buy my cheese locally because this helps support local businesses and means that the cheese didn't have to travel very far to get to me. Buying dairy from B Corps is another great option because they are held to high environmental and social standards.