The Weizenheimer

  • 10
    min prep
  • 15
    min total
  • 2

A little Tillamook Muenster teaches your taste buds to love sauerkraut. United with grilled onions, sliced ham and brown mustard on butter-grilled sourdough bread… this sandwich is the result of globalization.

“This is another sandwich special we occasionally run at the carts. Kraut, Tillamook Muenster, and spicy brown mustard make for a very nice combo, while the onions and ham round things out quite well.” – Matt Breslow of the Grilled Cheese Grill

Let's Make This!

  • Step 1

    Preheat a countertop griddle or frying pan to medium-high heat. Butter one side of all slices of bread and place on the grill, butter side down.

  • Step 2

    Put an even amount of Tillamook Muenster on the slices of bread and place a pot lid over both slices to help the cheese melt.

  • Step 3

    On the other side of the griddle (or in another frying pan), mix the kraut and onions and begin heating them. At the same time, grill the slices of ham.

  • Step 4

    Once hot, transfer the ham onto half of the bread slices, and scoop the kraut and onions on top of the ham. If mustard is in a squirt bottle, squirt your desired amount over the kraut and onions.

  • Step 5

    Once the cheese is melted and bread is browned, close the sandwich. Flip it over a few times, allowing the cheese to melt into the ingredients. When it’s done, pull it from the griddle, cut, and enjoy.

Recipe By

Matthew Breslow

Portland's premier grilled cheese food cart serves up creative versions of the timeless grilled cheese sandwich. With two locations, you can take your pick of a school bus or a double-decker for a dining room. Stop by for a taste of childhood.

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