Who else grew up making A LOT of grilled cheeses?
I know I did. They were a staple to make as a kid and I loved putting slices of fresh grown tomatoes from my Great Uncle’s garden in between the Aldi bread and Kraft’s questionable cheese product. If that doesn’t sum up childhood for a minute I don’t know what does. 🙂
My warm fuzzies for the grilled cheese extend into adulthood too. Grilled cheese sandwiches are the perfect sustenance when you’re hostel hopping in Ireland and looking for a cheap and filling meal that can be made in a minimal kitchen. These sammies have been a staple during my 4 trips to Ireland over the last 7 years. It’s great picking up a loaf of Brennan’s bread with it’s red and gold wax paper packaging, a block of Kerrygold butter, some Dubliner cheese, and a pack of Knorr tomato soup. These few ingredients meant a meal for 8 people or several meals for 2.
Even though the days of everyday grilled cheese eating are a just a memory, Jeremy and I find ourselves craving them near the end of October beginning of November. Fall weather has settled in whether here in Portland, back in Illinois or even Ireland and blankets of crisp (sometimes wet) and colorful leaves most likely decorate the ground. We just can’t help but want to cozy up with a bowl of soup and a warm toasted sandwich. All that’s missing is a wood burning stove or fireplace. Sigh.
So when Jeremy suggested grilled cheese and soup for dinner this past week, I excitedly proclaimed ‘with SALSA SAUERKRAUT!’
Today I gift you with a version made with my latest batch of sauerkraut and a favorite cheese. Kerrygold Dubliner cheese, a sweet mature cheese (aged over 12 months) can be found at major grocery stores and even Trader Joe’s. Avoiding cheese? I give suggestions in the recipe.
For these sandwiches we used whatever bread happened to be on hand for Jeremy’s PB&J sandwiches and it was a delicious Italian bread. We used a dab of olive oil in the pan per side of sandwich for the browning.
Salsa Sauerkraut Grilled Dubliner Cheese Sandwich
- Slices of Italian bread
- extra virgin olive oil (or butter/olive oil spray)
- Dubliner cheese, thinly sliced (or sub avocado, almond ricotta cheese, or your favorite cheese)
- a few forkfuls of salsa sauerkraut
- Warm a dab of olive oil in a pan on medium heat, spread it around with a spatula. Place a slice of bread in the oil and top with a layer of sliced cheese, a few forkfuls of sauerkraut, a few more slices of cheese and another slice of bread.
- Once the bottom side of the sandwich has browned sufficiently, lift it with the spatula and place another dab of oil in the pan, spreading it around and flipping the sandwich down to brown the other side of the sandwich.
- Repeat if necessary.
Feel free to sub tomatoes, drained salsa, roasted peppers, or marinated artichokes for the salsa sauerkraut. All will be delicious!
Enjoy your sandwich dipped in a warm cuppa soup. We devoured ours alongside Roasted Red Pepper Tomato soup from Trader Joe’s. A brilliant alternative to Campbells. Also good is my Creamy Tomato Soup for Two. 🙂
Until next time….Have a nice weekend!