Mettwurst and sauerkraut toasted sandwich

This German-themed toastie, with rye bread, mettwurst, cheese and saurkraut, is absolutely delicious.

Credit: Barossa Gourmet with Justine Schofield

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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

1. 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.
2. 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.
3. 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.