Kansas City Recipe

Make the house dressing first so flavors can meld. In a small bowl, combine mayonnaise, Dijon, yellow mustard, ketchup, apple cider vinegar, Worcestershire sauce, smoked paprika, honey, salt, and black pepper.

Whisk vigorously until smooth and homogeneous. Taste and adjust seasoning—add a bit more vinegar for brightness, honey for sweetness, or salt if needed. Set aside at room temperature for 10 minutes (or refrigerate up to 24 hours).

Prepare sauerkraut

If the sauerkraut is very wet or vinegary, place it in a fine-mesh sieve and press gently to remove excess liquid. If desired, warm the sauerkraut in a small skillet over low heat for 2–3 minutes to take the chill off and mellow acidity.

Assemble sandwich

Spread about 1 tbs of softened butter evenly on the outside of each bread slice. On the unbuttered side of one slice, spread 1 tbs of house dressing. Top the dressing with one slice of American cheese, then evenly pile the drained sauerkraut (about 1 cup) over the cheese. Place the second slice of American cheese on top of the sauerkraut, then spread the remaining 1 tbs of dressing on the inside of the other bread slice and place it, buttered side out, on top to close the sandwich.

Cook

Heat a skillet or griddle over medium-low to medium heat. Add the assembled sandwich and cook 3–4 minutes, pressing gently with a spatula or using a weighted press, until the bottom is golden brown and the cheese begins to melt. Carefully flip the sandwich and cook another 3–4 minutes until the second side is golden and the cheese is fully melted. If the bread browns too quickly before the cheese melts, reduce heat to low and cover the skillet for 1–2 minutes to trap heat and finish melting.

Finish and serve

Transfer the sandwich to a cutting board and let rest 1 minute. Slice in half on the diagonal. If using, add pickled jalapeños or sliced pickles to the sandwich or serve on the side. Serve warm.