The crunch of kraut, carrots, daikon and grilled cheese, with a spicy kick!
4 slices sourdough bread
8 slices of good quality sharp cheddar cheese
1 cup cup Smoked Jalapeño Sauerkraut, *drained
Butter for grilling
Set your skillet on medium heat. Lightly butter each slice of bread on one side and lay two slices in skillet. Top each slice with 2 pieces cheese, 1/2 cup of sauerkraut and two more pieces of cheese. Top each slice with remaining slice of buttered bread. Toast over medium heat on both sides until browned and crisp, about 3 minutes on each side. Let rest for 2 minutes before cutting in half and serving.
*drink the reserved kraut juice as a probiotic health elixir or save to use in salsas, sauces and marinades.