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Vegetarian Krautwiches

Vegetarian KrautwichesHere is a go-to recipe for open-faced sauerkraut sandwiches. The sandwiches make a perfect vegetarian lunch and can be served with a baked potato for dinner. Best of all, they make a low calorie, inexpensive meal.

Serves 2.


  • 4 slices rye bread
  • 2 tsp butter, softened
  • 4 tsp prepared mustard (horseradish mustard is best)
  • 1-15 oz can sauerkraut, drained well but not wrung dry
  • 1 medium tomato, thinly sliced
  • 2-3 oz sharp cheddar cheese, shredded
  • red pepper flakes


  1. Preheat the oven to 350 degrees F.
  2. Butter one side of each slice of bread lightly and place it, butter-side down, on a baking sheet. Spread the tops of the bread with mustard, about one teaspoon each.
  3. Place one-fourth of the sauerkraut in an even layer on each slice of bread. Top with tomato slices and cheddar cheese. Sprinkle with a few flakes of red pepper.
  4. Bake about ten minutes in the center of the oven, or until the bottoms are crisp but not burnt and the cheese has melted. Serve hot.

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