Pork and Kraut Patty Melts

Name: Pork and Kraut Patty Melts
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1 1/2 pounds ground meat (I'm using pork); Salt and pepper; 2 tablespoons oil (I'm using olive); 8 ounces sauerkraut, drained; 8 slices cheese (I'm using Swiss); 2 tablespoons mustard (I'm using Dijon); 8 slices bread (I'm using rye); 2 tablespoons mayonnaise

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Ingredients

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1 1/2 pounds ground meat (I'm using pork)

Salt and pepper

2 tablespoons oil (I'm using olive)

8 ounces sauerkraut, drained

8 slices cheese (I'm using Swiss)

2 tablespoons mustard (I'm using Dijon)

8 slices bread (I'm using rye)

2 tablespoons mayonnaise

Directions

Form the ground meat into 4 equal balls and sprinkle them with salt and pepper.
Heat a large cast-iron or heavy pan over medium-high heat and add the oil. Add the balls to the pan and smash them down with a spatula until slightly larger in diameter than the bread. Cook for 4 minutes without moving, then flip and top each patty with some sauerkraut and 2 slices of cheese. Cover and cook until the patties are cooked and the cheese is totally melted, about 3 minutes.
Meanwhile, spread a little mustard on each slice of bread. Sandwich each patty between 2 slices of bread. Brush the exterior of the bread with the mayonnaise and toast the sandwiches on both sides in the pan.