Cheddar-Sauerkraut Toast

Name: Cheddar-Sauerkraut Toast
Total time: 10 min
Yield: 4 servings
Ingredients: 4 slices of bread, such as sourdough, rye, pumpernickel or rustic country bread; 2 cups (8 ounces) drained sauerkraut, coarsely chopped; 16 slices (about 1/3 cup) pickled jalapeños; 1 cup (4 ounces) grated sharp Cheddar

By Ali Slagle

Published March 2, 2022

Cheddar-Sauerkraut Toast — Linda Pugliese for The New York Times. Food Stylist: Monica Pierini.

Total Time: 10 minutes
Rating: 4(835)
Comments: Read comments

This 10-minute, vegetarian meal is happily reminiscent of a Welsh rabbit, a Reuben sandwich and nachos. Toast slices of bread under the broiler, then top with the fermented trio of sauerkraut, pickled jalapeños and Cheddar. After a few minutes under the broiler, the cheese bubbles and crisps and the cabbage warms and mellows. The sauerkraut provides plenty of vegetables and, along with the jalapeño, tames the richness of the cheese. Adapt as you wish: Smear mustard or horseradish on the bread or trade the sauerkraut for kimchi.

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Ingredients

Yield:4 servings

4slices of bread, such as sourdough, rye, pumpernickel or rustic country bread
2cups (8 ounces) drained sauerkraut, coarsely chopped
16slices (about ⅓ cup) pickled jalapeños
1cup (4 ounces) grated sharp Cheddar

Ingredient Substitution Guide

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Preparation

Step 1
In the oven or toaster oven, heat the broiler to high with a rack 6 or fewer inches from the heat source. Place the bread on a foil-lined baking sheet or tray. Broil until toasted, 1 to 2 minutes per side. (Watch closely as broilers and breads vary.)
Step 2
Top each slice of bread evenly with the sauerkraut, followed by the jalapeños, then the cheese. Spread the toppings all the way to the edge of the bread to prevent burning.
Step 3
Broil until the cheese is bubbling and browned in spots, 3 to 5 minutes. Let cool slightly, then dig in.

Ratings

4 out of 5

835 user ratings

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Comments

Thom3 years ago

I’m glad to see that somebody else likes cheddar cheese and sauerkraut. For a 5 minute version with no oven warming toast the bread and put the sauerkraut, peppers and cheese on and put it in the microwave for 30 seconds or so. I use peperoncini instead of jalapeños. These flavors also go well with smoked turkey or ham .

Ryan3 years ago

I often make a sandwich version of this w/ dijon. Quick and easy if you assemble everything then chuck in an air fryer.

Joyce3 years ago

Instead of bread, I use tortillas, either folded over with the cheese & sauerkraut inside, or made as a quesadilla.

Kelly1 month ago

Per some of the other comments, I did add Dijon mustard on top of the bread, which I toasted in the toaster first, my Dijon was too spicy. However, the overall dish was amazing. I did use the pickled jalapeños. Next time I would skip the Dijon, maybe use a little yellow mustard? And use pepperoncini or dill pickle instead. I definitely will make it again.

David Yohalem2 months ago

I have found that grating the cheese and mixing it with the sauerkraut works better, but then I do it between two slices of bread on a panini press. Quicker and delicious. Also, I prefer doing it with gruyère.

Uhhhh why so good2 months ago

I toasted the sourdough, added yellow mustard and then topped with sauerkraut, a who knows how old jar of jalepeños, and Parmesan. I just hit the weed pen, but this was so tasty. 10/10 will scarf again. I’m so sad the food is gone.

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