2 ratings

The Weizenheimer

If you thought sauerkraut was just for bratwursts and pork, you’re way wrong

This German-inspired grilled cheese is an indulgent, scrumptious sandwich for Oktoberfest, National Grilled Cheese Day, or any other day of the year.

This recipe is courtesy of Tillamook and Matt Breslow of the Grilled Cheese Grill in Portland, Oregon.

Ready in
15 m


  • 8 Muenster cheese slices, preferably Tillamook
  • 1/2 Cup sauerkraut
  • 1/2 Cup grilled onions
  • 8 Ounces sliced ham
  • 4 slices sourdough bread
  • Spicy brown mustard of your choice
  • Salted butter (preferably Tillamook), melted


Preheat a counter top griddle or frying pan to medium-high heat.

Butter one side of all slices of bread and place on the grill, butter side down.

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

On the other side of the griddle (or in another frying pan over medium-high heat), mix the kraut and onions and begin heating them.

At the same time, grill the slices of ham.

Once hot, transfer the ham onto half of the bread slices, and scoop the kraut and onions on top of the ham.

Squirt your desired amount of mustard over the kraut and onions.

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.