Sandwiches
Wisconsin Grilled Cheese Sandwich with Cooper® Sharp White Cheese
For this recipe, I used Cooper® Sharp White Cheese, which melts beautifully when exposed to the heat of the grill.
Wisconsin Grilled Cheese Sandwich with Cooper® Sharp White Cheese
Ingredients
- One 13.5 ounce ring of smoked sausage, such as bratwurst or kielbasa
- 4 good quality sandwich rolls, such as brioche, Kaiser rolls, or semmel rolls, sliced
- 1/4 cup butter, softened
- Vegetable oil for oiling the grill grate
- Four 1/4 inch slices Cooper® Sharp White Cheese (about 4 ounces)
- 1/4 cup butter, softened
- 4 tablespoons Dijon mustard, or your favorite mustard
- 1 cup sauerkraut, drained
- Dill pickles, for serving (optional)
Recipe Steps
1: Set up your grill for direct grilling. Heat one side to medium-high and the other side to medium-low.
2: Slice the sausage on a diagonal into oblong-shaped 1/4-inch slices. Lightly butter the rolls, keeping the halves together.
3: When ready to cook, brush the grill grate and oil it well.
4: Arrange the rolls on the grill grate over medium-high heat, cut sides down. Grill until the bread is lightly marked with grill marks, 1 to 2 minutes. (Watch carefully.) Set aside.
5: Grill the sausage over the hottest part of the grill until it’s lightly marked with grill marks, turning once.
6: Arrange the bottoms of the rolls on the medium-low part of the grill, cut sides up. Using tongs, divide the sausage among the rolls. Top each sandwich with Cooper® Sharp White Cheese. Put the grill lid on to keep in the heat. Grill long enough to melt the cheese, 3 to 5 minutes. In the meantime, spread mustard on the roll tops.
7: When the cheese melts, top each sandwich with a spoonful or two of sauerkraut and replace the roll tops. Serve immediately with dill pickles, if desired.
