The Weizenheimer

• 8 slices muenster cheese, sliced
• 4 ounces sauerkraut
• 4 ounces onions, grilled
• 8 ounces ham, sliced
• 4 slices sourdough bread
• spicy brown mustard
• salted butter, melted

1. Preheat a countertop griddle or frying pan to medium-high heat.
2. Butter one side of all slices of bread and place on the grill, butter side down.
3. Put an even amount of Tillamook Muenster on the slices of bread and place a pot lid over both slices to help the cheese melt.
4. On the other side of the griddle (or in another frying pan), mix the kraut and onions and begin heating them.
5. At the same time, grill the slices of ham.
6. Once hot, transfer the ham onto half of the bread slices, and scoop the kraut and onions on top of the ham.
7. If mustard is in a squirt bottle, squirt your desired amount over the kraut and onions.
8. Once the cheese is melted and bread is browned, close the sandwich.
9. Flip it over a few times, allowing the cheese to melt into the ingredients.
10. When its done, pull it from the griddle, cut, and enjoy.

muenster cheese, sauerkraut, onions, ham, bread, brown mustard, butter

Taken from www.food.com/recipe/the-weizenheimer-479951 (may not work)