Be sure to squeeze the excess liquid from the cabbage to keep your sandwich from getting soggy.
Ingredients
- 2 slices multigrain sandwich bread
- 4 teaspoons (18 g) unsalted butter, softened
- 2 tablespoons (10 g) grated Parmigiano-Reggiano
- 1 teaspoon Dijon mustard
- 3 ounces (85 g) sliced Gruyère
- 3 tablespoons (28 g) Pickled Red Cabbage with Horseradish and Caraway, squeezed
How to Make It
- On a work surface, spread both slices of bread with the butter on one side only. Sprinkle the Parmesan cheese over the butter, and press lightly to adhere. Invert the bread, and spread each slice with the mustard. On 1 slice, add half of the Gruyère, followed by the cabbage and remaining Gruyère. Top with the bread, Parmesan side out, and press slightly.
- Place the sandwich on an ungreased nonstick skillet. Cover and cook over low heat until the Gruyère is melted and the bread is browned on the outside, about 8 minutes, turning once. Transfer to a plate, cut in half, and serve right away.
