Le kraut monsieur
One day I wanted to make a croq monsieur for lunch and realized I was out of ham. Having no other options for meat or fruit available, I took a chance on sauerkraut. The sauerkraut provides a tangy complement to the distinctive Gruyere, and a nice crunch. The Mozzarella is purely for texture. This sandwich has quickly become a favorite in my lunch menu.
- Sourdough bread, sliced thin, 2 slices
- Butter for said bread
- Gruyere cheese, sliced thin, enough to cover face of one bread slice
- Mozzarella cheese, sliced thin, enough to cover face of one bread slice
- Sauerkraut, 3 tbsp
1Heat a frying pan at mid to hi heat. Melt a tablespoon of butter in the pan. Butter two pieces of bread and wait for pan to heat.
2Prepare thin slices of Gruyere and Mozzarella cheese. If you cut the cheese too thick, adjust your heat down to low to mid and add 7 minutes to your cooking time.
3Once butter in the pan is melted, add one piece of bread, butter side down. Apply Gruyere to the bread. Once the cheese begins to sweat, add the sauerkraut evenly across the bread/cheese surface. Apply the Mozzarella over the sauerkraut and let set for 2-3 minutes.
4Place the other piece of bread over the sandwich and flip. Cook for 3-4 minutes on the Mozz side, and then flip back for another minute on the Gruyere side.
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