Ingredients with Measurements:
- 2 slices of sourdough bread
- 2 tablespoons of butter
- 2 slices of cheddar cheese
- 2 slices of Swiss cheese
- 1 tablespoon of Dijon mustard
- 1/4 cup of sauerkraut
- Salt and pepper to taste
Special equipment needed:
- Griddle or frying pan
- Spatula
Step-by-step instructions:
1. Preheat the griddle or frying pan over medium heat.
2. Spread butter on one side of each slice of bread.
3. Place one slice of bread, butter side down, on the griddle or frying pan.
4. Add one slice of cheddar cheese and one slice of Swiss cheese on top of the bread.
5. Spread Dijon mustard on top of the cheese.
6. Add sauerkraut on top of the mustard.
7. Add the other slice of cheddar cheese and Swiss cheese on top of the sauerkraut.
8. Place the other slice of bread, butter side up, on top of the cheese.
9. Cook the sandwich for 2-3 minutes on each side or until the bread is golden brown and the cheese is melted.
10. Remove the sandwich from the griddle or frying pan and let it cool for a minute.
11. Cut the sandwich in half and serve.
Time:
Preparation time: 5 minutes
Cooking time: 6 minutes
Temperature:
Medium heat
Serving size:
1 sandwich
Nutritional information:
Calories: 560
Fat: 39g
Carbohydrates: 31g
Protein: 24g
Sodium: 1290mg
Substitutions for ingredients:
- Sourdough bread can be substituted with any bread of your choice.
- Cheddar cheese and Swiss cheese can be substituted with any cheese of your choice.
- Dijon mustard can be substituted with any mustard of your choice.
- Sauerkraut can be substituted with any pickled vegetable of your choice.
Variations:
- Add sliced ham or turkey to the sandwich for a meatier version.
- Use rye bread instead of sourdough bread for a more traditional Reuben sandwich.
- Substitute sauerkraut with coleslaw for a different twist.
Tips and tricks:
- Make sure to butter the bread evenly to ensure a crispy and golden brown crust.
- Use a spatula to press down on the sandwich while cooking to help melt the cheese.
- If the sandwich is too thick to flip, use a lid to cover the griddle or frying pan to help melt the cheese.
Storage instructions:
The sandwich is best served fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the sandwich in a toaster oven or on a griddle over low heat until the cheese is melted and the bread is crispy.
Presentation ideas:
Serve the sandwich on a plate with a side of potato chips or pickles.
Garnishes:
Garnish the sandwich with a sprinkle of chopped parsley or chives.
Pairings:
Pair the sandwich with a cold beer or a glass of iced tea.
Suggested side dishes:
Serve the sandwich with a side of potato salad or coleslaw.
Troubleshooting advice:
- If the bread is burning before the cheese is melted, reduce the heat.
- If the cheese is not melting, cover the griddle or frying pan with a lid to help melt the cheese.
Food safety advice:
Make sure to cook the sandwich to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
The Reuben sandwich, which typically includes corned beef, Swiss cheese, sauerkraut, and Russian dressing, is believed to have originated in Omaha, Nebraska in the early 20th century.
Flavor profiles:
The Redykolka-Style Grilled Cheese is a savory and tangy sandwich with a crispy and buttery crust.
Serving suggestions:
Serve the sandwich hot and fresh for the best flavor and texture.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Polish