Sauerkraut Aioli Cheese Toastie by Lucy Tweed

We have a feeling this Sauerkraut Aioli Cheese Toastie might be exactly what we all need in our lives right now.

Another masterful creation from @everynightoftheweek, we will let Lucy herself explain the sambo and GOOD FAT Ailoi pairing...

“I’m not mad for ‘infused’ things, and I find flavoured mayos one of the hardest things to get right...
But this one is perfect. Gentle creamy umami rich and delightful scooped straight from the jar with a potato.
It doesn’t take much to sell fried carbs to me, but add in the delicious creaminess of GOOD FAT Aioli, tangy sauerkraut and a sweet hot sauce dip and I immediately turn into a pavlovian puppy!
Punching up the crispiness is an extra slather of aioli on the OUTSIDE of the sambo plus a layer of aussie panko crumbs.
This whole situation does teeter on the very edge of “sicko” but one bite of this hot crunchy mess and you’ll be in love.”

Ingredients

1 c sauerkraut
1 c grated mozzarella cheese
1 c grated cheddar cheese
1 egg
1 tbs wholegrain seed mustard 1
1/2 c panko crumbs
8 slices sourdough
2/3 c GOOD FAT Aioli
100 gm butter - separated
1-2 tbs olive oil
150 ml GOOD Sauce Hot Habanero
1/2 c GOOD Sauce Ketchup
1 tsp brown sugar
2 tbs apple cider vinegar

Method

In a mixing bowl, combine the sauerkraut, mozzarella, cheddar, egg and mustard. Season well. Place half the panko crumbs onto a baking tray.
Spread aioli onto both sides of half the bread slices and lay in the panko crumbs.
Divide the cheese filling into 4 and pile high onto the aioli spread bread.
Brush remaining slices of bread with aioli and top each sandwich.
Flip the sandwiches and press the topside into the panko crumbs.
Heat a frying pan over medium-low heat with 25g of butter and 1 tbs of olive oil until bubbling.
Fry 2 sandwiches at a time gently for about 4mins a side, turning once, until golden, crisp and melted in the centre. Repeat with the next two sambos, topping up butter and oil in the pan beforehand if needed.
(you can finish these in the oven if you like... 200°C for 4 mins on a baking tray will be fine.)
To make the hot sauce dip, combine the hot habanero, ketchup, brown sugar and vinegar in a small saucepan and warm gently.
Once hot, whisk in the remaining 50gm of butter until silky.
Serve sambos cut into fat fingers with a bowl of hot sauce dip to the side.