1 tablespoon softened butter
1 tablespoon olive oil
1 large, “fat” soft pretzel sliced in half
1-2 tablespoons mustard (I used Dijon, but use whatever you have)
4 slices Muenster cheese
1 bratwurst, grilled and sliced
about ¼ cup sauerkraut
salt and pepper to taste
Heat 1 tablespoon olive oil and 1 tablespoon butter in a frying pan over medium low heat. Spread the cut side of each pretzel half with mustard. Place the halves of the soft pretzel in the pan, “crust” side down, then carefully arrange slices of muenster cheese to cover both halves. Cook the pretzels until the cheese is almost melted, but not completely. If the cheese melts all the way while in the pan, it will “drip” through the pretzel openings too much.
Remove the grilled pretzel with cheese from the pan. Place sliced bratwurst on the cheese, then pile on sauerkraut. You probably won’t need any salt because of the bratwurst and the kraut, but add some fresh cracked pepper. Close/cover the sandwich with the other half of the pretzel.