Authentic German Grilled Pumpernickel Sandwich Recipe with Kaesekrainer

Introduction

There is something undeniably comforting about the robust, earthy flavors of German cuisine, especially when prepared on an open fire. This German Grilled Pumpernickel Sandwich recipe takes the classic concept of a hearty lunch and elevates it using the high-heat searing capabilities of the Arteflame grill. At the heart of this dish is the Kaesekrainer, a smoked sausage stuffed with small cubes of cheese that melt into delicious pockets of savory goodness when heated. Pairing this rich, juicy sausage with the dense, slightly sweet profile of pumpernickel bread creates a texture combination that is both crunchy and tender.

Using a flat-top grill allow you to toast the bread in butter while simultaneously searing the sausage and warming the sauerkraut, ensuring every layer is hot and flavorful. This isn't just a sandwich; it is a culinary experience that brings the beer gardens of Bavaria right to your backyard. Whether you are looking for a quick, satisfying meal or a unique addition to your Oktoberfest celebration, this grilled masterpiece delivers on all fronts with authentic flair.

Ingredients

• 4 slices of dark German Pumpernickel bread
• 2 Kaesekrainer sausages (cheese-filled smoked sausages)
• 1 cup Sauerkraut, drained well
• 4 slices of Swiss or Emmental cheese
• 2 tablespoons Unsalted butter (for the grill)
• 2 tablespoons German sweet mustard or spicy mustard
• 1 tablespoon Caraway seeds (optional, for garnish)
• Pickles (for serving)

Instructions

Step 1: Prepare the Grill

1. Fire up your Arteflame grill by building a wood fire in the center. Allow it to burn down until the center grate is extremely hot (over 600°F) and the outer flat cooktop reaches a medium-high grilling temperature.
2. Scrape the cooktop clean to ensure a smooth surface for toasting the bread.
3. Apply a thin layer of oil to the flat cooktop to season it before you begin cooking the ingredients.

Step 2: Grill the Kaesekrainer

1. Score the Kaesekrainer sausages lightly on the sides to prevent them from bursting, but be careful not to cut too deep or the cheese will leak out entirely.
2. Place the sausages on the medium-hot zone of the flat cooktop.
3. Grill for about 5-7 minutes, rolling them frequently until the skin is crisp and browned, and the cheese inside is melted.
4. Once cooked, slice the sausages lengthwise (butterflied) to make them fit better on the sandwich.

Step 3: Toast the Bread and Warm Sauerkraut

1. Melt the butter on a cooler section of the flat cooktop.
2. Place the pumpernickel slices directly into the melted butter. Grill for 2-3 minutes per side until the bread is warm and slightly crispy on the edges. Pumpernickel is dense, so it won't crisp exactly like white bread, but it will firm up.
3. Simultaneously, place the drained sauerkraut on the grill to warm it up and get a slight char for added depth of flavor.

Step 4: Assemble on the Grill

1. While the bread is still on the grill, spread a generous layer of German mustard on the upward-facing side of two slices.
2. Place the butterflied sausage on top of the mustard-coated slices.
3. Top the sausage with the warm sauerkraut and a slice of Swiss or Emmental cheese.
4. Place the remaining bread slices on top to close the sandwich.
5. Let the sandwich sit on the grill for another minute, pressing down gently with a spatula to help the cheese melt and bind the ingredients together.

Step 5: Serve

1. Remove the sandwiches from the grill using a spatula.
2. Slice in half diagonally and serve immediately while hot.
3. Garnish with a sprinkle of caraway seeds if desired and serve with a side of pickles.

Tips

Working with pumpernickel bread on a grill requires a delicate touch compared to sourdough or rye. Pumpernickel is naturally moist, dense, and can be crumbly. When flipping the slices on the Arteflame, use a wide spatula to support the entire slice to prevent it from breaking apart. If you find your bread is too fragile, you can lightly toast it in the oven beforehand to firm it up before finishing it on the grill with butter. This ensures the structural integrity of the sandwich holds up against the juicy sausage and sauerkraut.

Regarding the Kaesekrainer, the cheese inside becomes extremely hot—essentially molten lava. When you butterfly the sausage in Step 2, do so on a cooler part of the grill to avoid flare-ups from dripping cheese. Allowing the sausage to rest for just one minute after slicing can help the cheese set slightly, ensuring it stays inside the sandwich rather than running out onto the plate. Always use room-temperature cheese slices for the topping to ensure a faster melt without burning the bread.

Variations

While the classic Kaesekrainer and pumpernickel combination is hard to beat, there are several ways to customize this sandwich to suit different palates or dietary needs. The beauty of this recipe lies in its versatility; you can easily swap out the protein or the bread while maintaining that authentic German grill style. If you cannot find Kaesekrainer, any high-quality smoked bratwurst or knackwurst will provide a similar savory base, though you may miss the internal cheese pocket. Here are a few popular variations to try on your next cookout:

• The Bavarian Classic: Swap the pumpernickel for a sliced pretzel bun (Laugenweck) for a salty, chewy texture.
• The Spicy Kick: Replace the mild Swiss cheese with Pepper Jack and use a spicy horseradish mustard instead of sweet mustard.
• The Reuben Twist: Add a layer of Thousand Island dressing and substitute the sausage with thick-cut pastrami, keeping the sauerkraut and Swiss cheese.
• Vegetarian Option: Use a marinated, grilled portobello mushroom cap or a plant-based bratwurst in place of the meat sausage.
• Crispy Onion Crunch: Add a handful of crispy fried onions (Röstzwiebeln) on top of the sauerkraut for added texture.

Best pairings

To truly round out this meal, you need beverages and sides that can stand up to the bold flavors of smoked meat, fermented cabbage, and dark rye. The richness of the Kaesekrainer and the earthiness of the pumpernickel call for a drink that cuts through fat and cleanses the palate. A traditional German Lager or a crisp Pilsner is the most authentic choice, offering carbonation and bitterness that balances the salty sausage. For wine lovers, a dry Riesling from the Rhine region provides enough acidity to complement the sauerkraut without overpowering the dish.

regarding side dishes, keep it traditional to maintain the theme. A warm German potato salad (Kartoffelsalat) dressed with vinegar, bacon, and onions is the perfect accompaniment, as it echoes the tangy notes of the sandwich. Alternatively, a fresh cucumber salad with dill and sour cream offers a cooling, crunchy contrast to the hot, heavy sandwich. If you want something simpler, a side of thick-cut fries with curry ketchup will transport you straight to a Berlin street food stall.

Conclusion

The German Grilled Pumpernickel Sandwich with Kaesekrainer is more than just a quick lunch; it is a celebration of texture and bold flavors that highlights the versatility of the Arteflame grill. The combination of crispy, buttery bread, smoky sausage, and tangy sauerkraut creates a harmonious bite that is satisfyingly complex yet easy to prepare. It is a recipe that honors tradition while taking advantage of modern outdoor cooking techniques to achieve that perfect sear.

We hope this recipe inspires you to look beyond standard burgers and hot dogs for your next backyard gathering. Whether you are a fan of German cuisine or simply love a well-constructed sandwich, this dish is sure to become a favorite. Fire up the grill, gather your ingredients, and enjoy the rich, melting goodness of this authentic culinary treat. Guten Appetit!