4 pieces rye bread
100g vegan cheese, grated
1 teaspoon of dijon mustard
4 tablespoons RAW Sauerkraut ( we used Classic Crunch and In The Pink)
1 ½ tablespoons vegan butter, softened
1. Spread some mustard on the inside of each slice of bread. Fill with a layer of cheese and the sauerkraut and top with the top slice.
2. Spread half the butter over the outside of the top slice of bread.
3. Place the sandwich buttered side down in a frying pan over medium-high heat. 4. Butter the outside of the top slice with the remaining butter.
5. Cook, adjusting heat as necessary, until bread is golden brown and cheese is melted, flipping once halfway through. Cut and serve immediately.