serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 mettwurst sausages (sliced or grilled – see Note)
- 2 tbsp American-style mustard or any mustard of your choice
- 4 slices dark rye bread
- 4 slices cheese (see Note)
- ½ cup sauerkraut (or to taste), drained well
- Sliced pickles, optional
- Butter, softened
Instructions
- Spread the mustard onto each slice of rye bread and top with cheese (tear the cheese to fit if necessary). Top two of the slices with mettwurst then sauerkraut. Chop a little sliced pickle and sprinkle over (optional). Bring the halves of each sandwich together.
- Spread butter on the top and bottom of each sandwich and toast in a pan over medium heat, pressing down on with an egg flip until the sandwiches are golden and toasted and the cheese has melted.
- Cool for a few minutes before slicing and serving. I like to serve this with more sliced pickle and mustard on the side.
Note
• You can either thinly slice the mettwurst and divide the slices among the sandwiches, or warm the sausages in a pan and then slice in half lengthways and arrange the pieces on the bread so it covers the surface.
• Use a cheese that melts well, such as Gouda or Jarlsberg.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
