Nightclub & Bar's bar food and snack database is composed of tasty treats from top chefs', cooks' and industry experts' food menu creations. The Bavaria from the Grilled Cheese Academy is a sandwich inspired by German cuisine made with knackwurst sausages, red potatoes, Wisconsin Edam cheese and sauerkraut. This recipe makes 4 servings.
Courtesy of the Grilled Cheese Academy
- 4 small red potatoes
- 1 Tbsp kosher salt
- 3 Tbsp canola oil
- 4 knackwurst sausages
- 1 Yellow onion, sliced about 1/8-inch thick
- salt & pepper
- 8 Tbsp butter, at room temperature
- 8 Slices dark rye bread
- 16 Slices Wisconsin Edam cheese
- 8 oz prepared sauerkraut
- ½ cup whole-grain beer mustard or other whole-grain must
- Place potatoes in pot and cover with cold water; add kosher salt. Bring to a boil and then turn off heat. Let stand 20 minutes, covered. Remove potatoes from water and let stand until cool enough to handle. Slice into 1/8-inch thick slices.
- Heat skillet over medium-high; add canola oil and heat. Add sausages and fry until browned; remove to plate. Return pan to heat and add potato slices and onions. Fry with a pinch of salt and pepper for 5-6 minutes or until onions are translucent and potatoes are lightly browned. Cut sausages in half lengthwise and add to pan with the potatoes and onions.
- Heat another skillet over medium heat, spread butter on one side of bread slices and place 4 slices, butter-side down, in skillet. Top each slice with 2 slices of Edam, 2 tablespoons of sauerkraut, 2 halves of sausage, a spoonful of potato/onion mixture, and 2 more slices of the Edam, in that order. Place a piece of bread on top of each, butter-side up. Grill sandwiches until bread is golden and cheese is melted, turning once during grilling. Serve with mustard on the side.