Bacon Kraut Burger, but in lighter fashion, and is a great way to use up the bag you may have cracked open for that recipes. Hearty enough to comfort, but restrained enough for summer fare, this sandwich is the perfect meal to leisurely nibble on the patio, each taste washed down with a sip of cold beer.
Pork and Sauerkraut Melt
2 thin pork cutlets, about 4 ounces total
2 slices whole or multi grain bread
1 tablespoon whole grain mustard
1/4 cup sauerkraut, drained
1 ounce sharp or smoked cheddar cheese, shredded or thinly sliced
1. Preheat a pan over medium heat and spray with cooking spray. Add pork cutlets, season with salt and pepper, and cook, turning once until pork is cooking through, about 4 to 5 minutes total.
2. Meanwhile, spread one slice of bread with mustard. When cutlets are cooked, remove from pan and place on the second slice of bread. Top with sauerkraut, cheese, and first slice of bread.
3. Wipe out pan, if necessary, and return to heat. Spray pan with cooking spray, add sandwich, and cook, turning once, until bread is browned and crispy, about 3 to 4 minutes per side. Remove from heat and serve promptly.