Bratwurst, Sauerkraut, and Muenster Cheese Grilled Cheese on Soft Pretzel

By Alqualonde

Prepare 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.

Ingredients

• 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
• 1/4 about 1/4 cup sauerkraut
• salt and pepper to taste

Preparation

Step 1

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.