Why You’ll Love This this Gooey German-Style Chicken Melt
This gooey, melty masterpiece takes just minutes to make, which means you can have comfort food on your plate faster than you can say “where did I put that sauerkraut jar.”
The tangy sauerkraut pairs beautifully with tender deli chicken and bubbly cheese, creating that perfect sweet-and-sour balance that makes your taste buds do a little happy dance.
Plus, it’s basically a fancy grilled cheese that grew up and got a passport to Germany – who doesn’t love a sandwich with international flair.
Ingredients List
You’ll need just a handful of simple ingredients to create this delicious German-inspired sandwich that’ll have you questioning why you ever settled for plain old grilled cheese.
- 1 slice French bread, toasted and buttered
- 2-3 slices deli chicken
- 2 slices cheddar cheese or mozzarella cheese (or any combination of them)
- 1/3 cup sauerkraut, drained
- 1 slice tomatoes (thin slice)
- 1 dash basil (or a thinly sliced fresh basil leaf)
- Go for quality deli chicken – the good stuff without tons of fillers and sodium will make a real difference in taste
- Drain that sauerkraut well – nobody wants a soggy sandwich, and all that extra juice will turn your crispy bread into mush
- Fresh basil beats dried every time – if you’ve got it, use it, because that bright flavor really makes the whole thing pop
- Choose your cheese wisely – sharper cheddar adds more punch, while mozzarella keeps things mild and super melty
- Place the toasted and buttered French bread slice on an ungreased baking sheet.
- Layer the deli chicken slices evenly over the bread.
- Add one slice of cheese on top of the chicken.
- Spread the drained sauerkraut over the cheese layer.
- Top with the remaining cheese slice.
- Broil 4 inches from heat for 1-2 minutes or until the cheese is completely melted.
- Transfer the hot sandwich to a serving plate.
- Place the thin tomato slice on top.
- Sprinkle with basil or add the fresh basil leaf as garnish.
- Make it open-faced fancy – Use two slices of bread and make it a proper sandwich, though you’ll need to adjust your broiling time so the top doesn’t turn into charcoal while the inside stays cold
- Herb variations – Dill, oregano, or even a sprinkle of caraway seeds can replace the basil and really lean into those German flavors
- German potato salad – The vinegar-based kind, not the mayo version your aunt brings to every barbecue, because the acidity plays so nicely with that sauerkraut.
- Simple green salad – Something light and crisp to cut through all that melted cheese, maybe with a basic vinaigrette that won’t compete for attention.
- Pickle spears – Because if you’re already going German with the sauerkraut, why not double down on the fermented goodness.
- Tomato soup – Classic comfort food pairing that never gets old, plus you can dip your melt right into it like some kind of sophisticated grilled cheese situation.
- Roasted vegetables – Brussels sprouts, carrots, or green beans work great, especially if you toss them with a bit of mustard before roasting.
- Beer – Obviously not a side dish, but a cold German lager or wheat beer makes this whole meal feel like you’ve got your life together, even if you’re eating dinner at 9 PM in your pajamas.
- Toast that bread properly first – You want it golden and sturdy enough to hold all the toppings without turning into a soggy mess, because nobody wants their dinner falling apart in their hands.
- Drain the sauerkraut well – Give it a good squeeze in a clean kitchen towel or paper towels, otherwise all that extra liquid will make your cheese slide right off the bread.
- Layer the cheese strategically – One slice under the sauerkraut, one on top, so everything gets glued together nicely and you don’t end up chasing runaway chicken around your plate.
- Watch the broiler like a hawk – It goes from perfectly melted to burned faster than you can say “what’s that smell,” and trust me, there’s no coming back from charcoal cheese.
- Let it rest for 30 seconds – I know you’re hungry, but that cheese is basically molten lava straight from the broiler, and your tongue will thank you for the patience.
- Add the tomato after broiling – Hot tomatoes get all mushy and weird, plus they’ll make everything slide around when you’re trying to eat it.
- Use a pizza stone if you have one – It gives the bottom of the bread a little extra crispness that makes the whole thing feel more restaurant-quality.
- Calories: Approximately 320-350 per serving
- Protein: 22-25 grams from the deli chicken and cheese
- Carbohydrates: 18-22 grams, mainly from the French bread
- Fat: 18-22 grams, primarily from cheese and butter
- Fiber: 3-4 grams, thanks to the sauerkraut
- Sodium: 800-1000mg (varies by deli chicken and cheese brands)
- Calcium: 25% of daily value from the cheese
- Vitamin C: 15% of daily value from sauerkraut and tomato
- Iron: 10% of daily value from the chicken and fortified bread
- Probiotics: Present in the sauerkraut for digestive health
- Saturated fat: 8-10 grams, mostly from cheese and butter
Step by Step Directions
Making this German-style chicken melt is straightforward and takes just a few minutes under the broiler.
For an extra crispy texture, you could also prepare this sandwich using a premium deep fryer instead of broiling.
Substitutions and Variations
Additional Things to Serve With This Dish
This hearty German-inspired melt pairs beautifully with sides that complement its tangy, savory flavors.
Cooking Tips & Tricks (Chef’s Notes)
Making this melt is pretty straightforward, but a few little tricks will help you nail it every time.
Nutritional Facts
This hearty open-faced sandwich delivers a solid mix of protein and flavor while keeping calories in check.
Fun “Did You Know?”
Did you know that sauerkraut wasn’t actually invented in Germany? I find it fascinating that this tangy cabbage originated in ancient China over 2,000 years ago!
Chinese workers building the Great Wall ate fermented cabbage for its vitamin C content, preventing scurvy during long construction periods.
The dish traveled through Europe via trade routes, eventually becoming a German staple. That’s why our chicken melt feels so authentically German – we’re using a ingredient that’s been associated with German cuisine for centuries.
I love how one simple ingredient connects our modern comfort food to ancient history and global trade traditions.
