Toasted Sandwich with Sauerkraut, Local Venison Steak & Spicy Mustard

Inspired on the American Reuben Sandwich, I made this toasted sandwich with thinly sliced venison steak, drained sauerkraut, cheese & spicy mustard. To create some creaminess, I topped the sandwich with a sunny side up egg. Delicious lunch right?

Toasted Sandwich, Venison Steak & Sauerkraut

Servings 1 sandwich
Prep Time 5 minutes
Cook Time 10 minutes


  • Frying Pan
  • Frying Pan
  • Knife
  • Chopping Board


  • 2 slices Bread
  • 25 gram Butter
  • Few thin slices Venison Steak
  • Some Sauerkraut
  • 5 slices Cheese like Morbier Cheese
  • 2 tbsp Spicy Mustard
  • 1 Egg
  • Some Basil leaves


  • Add half of the butter to the frying pan. Toast the slices of bread, on one side, in half of the butter until crisp and golden brown.
  • Turn the slices of bread on the other side. Top one of the slices of bread with morbier cheese, drained sauerkraut, slices of venison meat, more cheese & spicy mustard. Then add the other slice of bread, with crispy side on the inside.
  • Toast the sandwich in the rest of the butter until golden brown & crispy. Add the lid to the frying pan (at the end) to make sure that the cheese melts.
  • When your frying pan is big enough, you can fry the egg sunny side up next to the toasted sandwich. Otherwise, fry the egg in another pan.
  • Serve the toasted sandwich with the egg and fresh basil leaves.
Course: Brunch, Lunch
Cuisine: American, Dutch

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