Pork and Kraut Patty Melts

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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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


  1. Form the ground meat into 4 equal balls and sprinkle them with salt and pepper.
  2. Heat a 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.  
  3. 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, put the patty melts back in the pan and cook until toasted on both sides.

Cook’s Note

For more ingredient substitution ideas, see the article below.