Think of this cheesy sandwich as a vegetarian Reuben with a homemade Thousand Island dipping sauce.
2 tablespoons ground coriander
1 teaspoon yellow mustard powder
3 tablespoons ground black pepper
1 tablespoon ground white pepper
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 cup shredded Swiss cheese
4 slices rye bread
1/2 cup sauerkraut
For the sauce:
1 egg, hardboiled
1 1/2 cups mayonnaise
1/2 cup ketchup
1 tablespoon onion, minced
4 tablespoons sweet pickle relish
Salt & pepper
In a small bowl, combine spices and set aside*.
Add 2 tablespoons of the spice mixture to the Swiss cheese and mix well. Set aside.
Push the hardboiled egg through a fine-mesh sieve into a bowl, then add the rest of the sauce ingredients and mix well. Season with salt and pepper to taste.
Heat a large nonstick skillet over medium-low heat. Butter each side of the rye bread, and add to the pan. Divide seasoned cheese between all four slices of bread, and turn heat up slightly.
When the cheese is almost melted, add sauerkraut to two of the slices, then top each with a cheese-only slice. Press with a spatula and let cook. Keeping a close eye on the sandwiches, turn and press at intervals to create a perfectly golden, crispy and melty grilled cheese.
*Note: any unused spice blend can be saved in a jar.