Grilled cheese with turmeric kraut
Try this toasted sandwich like no other! Oozing cheese and turmeric kraut – trust us!
- Prep: 10 mins
- Cook: 10 mins
- Total: 20 mins
- Serves: 2
This Grilled cheese with turmeric kraut recipe provides a gut-friendly balance of carbohydrate and protein – this really is a toasted sandwich like no other.
Make the kraut in advance and store in a glass jar. Then enjoy straight from the griddle after your weekend bike ride.
Ingredients
- 150g white cabbage
- 1 clove garlic,
- Finger of fresh turmeric,
- 1/2 tsp coriander seeds,
- 1 tbsp fresh coriander,
- 4 large slices of quality sourdough
- Olive oil
- 20g mature cheddar,
- To serve
- Chilli sauce
Methods
-
Step 1
Finely slice the cabbage, using a sharp knife or a mandolin if you have one.
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Step 2
In a bowl, combine the cabbage, turmeric, garlic, coriander seeds, fresh coriander and season to taste. Using your hands, massage the cabbage and spice mix together for a few minutes, so that the cabbage starts to take on some of the turmeric colour. Wash your hands!
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Step 3
Heat a frying pan or griddle. Brush both sides of your bread with the oil and griddle the slices on one side for 2mins until crisp.
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Step 4
Lay the slices on a board, crisp side up. Lay on the cheese, then pile the kraut generously on top. Top with the second slice, crisp side down. Press each sandwich down hard, then lay on the hot frying pan or griddle again.
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Step 5
Cook on each side for 3-4mins, until the cheese is melted and the outsides of the sandwich are golden and crispy. Eat immediately with some chilli sauce on the side.
Kate Percy
Sports nutrition cook and author 
