The Weizenheimer

READY IN: 25mins
Recipe by Lavender Lynn

A little 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.

Top Review by duonyte

This is a classic and delicious combination. I have to admit that I did not measure anything much, but we know what this kind of sandwich should look like. I used mayo instead of butter and only spread it on the outside part of the bread. (The mayo does not need to be softened so is ready to go) I made the sandwiches and pan grilled them (because I was too lazy to pull out the panini grill). Crunchy and yummy. So satisfying with a bowl of soup.

Ingredients Nutrition


  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. 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.
  2. 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. 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.
  3. 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.

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