Author Notes: I don't recall exactly how this open-faced sandwich got it's name. It might have had something to do with all the fruit flies our homemade sauerkraut attracted as it fermented on the counter. That'll teach us to make sauerkraut in the middle of summer in an un-airconditioned apartment in the middle of the Portland. Anyway, this sandwich was born of having made way too much delicious sauerkraut and needing to get creative with it. It's basically all the delicious hotdog toppings but without the dog. Feel free to interchange any kind of cheddar cheese and any kind of mustard you like. —EmFraiche
slice of hearty bread, such as a levain or other European style loaf
slice sharp cheddar cheese
teaspoon of dijon mustard, or any mustard you like
tablespoons heaping of good sauerkraut. Homemade if you're into that sort of thing.
- Toast your bread in a pan or toaster. Top the toast with your slice of cheese. You can melt the cheese under the broiler if you like, but I prefer it slightly warm from the bread but not melted.
- Spread the mustard over the slice of cheese and top with the sauerkraut.
- This recipe was entered in the contest for Your Best Recipe with Mustard