I’ve been known to obsess over particular food stuffs before. Most notable in this household have been Frank’s Red Hot Sauce, jalapeno cheese bread, and Stilton cheese, all of which have been surprisingly easy to convince others to share in taking pleasure in. This time, however, I think I might be alone in my obsession. But I can’t get over it: sauerkraut.
Yeah, so it’s not that easy to get people to share in your love of fermented cabbage. Put it that way, and even I have a hard time avoiding memories of a good friend’s off-limits “kimchee fridge,” which I had the unfortunate luck of standing next to when it was strategically opened during a fight in high school. The stench was, well, I won’t ruin your appetite with a description.
But sauerkraut has very little stench, and instead it has a wonderfully crisp texture, a slightly sweet, slightly sour flavor that I can’t help but find refreshing. If I see it on a menu lately, I can’t help but order it, and this weekend I finally gave in and bought my own supply. Today at lunch, when it was staring at me from the fridge, I came to a delicious revelation. Sauerkraut on sausages? excellent. Sauerkraut on Reubens? even better. But the sauerkraut and grilled eggplant sandwich I had for lunch today was out of this world. Now I know I’m going to have a hard time pushing this one (eggplant AND fermented cabbage?), but trust me:
Grilled Eggplant and Sauerkraut on Sourdough
1 eggplant, sliced thick
1 clove garlic
1 tsp chili peppers
3/4 cup orange juice
1 tbsp olive oil
salt and peppper
3/4 cup grated white Cabot cheddar
2 slices bread per person
1/4 cup saurkraut per person
3-4 sliced heirloom tomatoes per person
Salt the eggplant slices and place in colander. Place clean plate over slices and put heavy object on plate to press down on eggplant (I used two cans of beans). Let eggplant sit for 30 minutes, allowing excess moisture to drain.
Meanwhile mix together garlic, chili peppers and orange juice. Slowly mix in oil to incorporate. Place eggplant slices in oil and marinate 30 minutes.
Meanwhile, heat a charcoal grill for direct heat. Cook eggplants 3-4 minutes per side, until charred. During last minute of cooking, top each slice with grated Cabot cheese and cover grill to allow cheese to melt.
Assemble sandwiches: spread mustard on bread and place two thick slices of eggplant on each. Top with saurkraut and sliced tomatoes, and, if you really want to go there, a dash or two of Frank’s Red Hot.
Note: Grilling can be done up to a day in advance. I recommend throwing the eggplant on already-hot coals after grilling dinner, then eating sandwiches the next day.
Best sandwich I’ve had in months! (and last month included a trip to the Liar’s Club Alpine…)
Tags: sandwiches, sauerkraut