Cheddar-Sauerkraut Toast

This 10-minute, vegetarian meal is happily reminiscent of a Welsh Rarebit, a Reuben sandwich and nachos. Toast slices of bread under the broiler, then top with the fermented trio of sauerkraut, pickled jalapeños and Cheddar. After a few minutes under the broiler, the cheese bubbles and crisps and the cabbage warms and mellows. The sauerkraut provides plenty of vegetables and, along with the jalapeño, tames the richness of the cheese. Adapt as you wish: Smear mustard or horseradish on the bread or trade the sauerkraut for kimchi.

Ingredients

• 4

  slices of bread, such as sourdough, rye, pumpernickel or rustic country bread

• 2

  cups (8 ounces) drained sauerkraut, coarsely chopped

• 16

  slices (about 1/3 cup) pickled jalapeños

• 1

  cup (4 ounces) grated sharp Cheddar

Preparation

1. In the oven or toaster oven, heat the broiler to high with a rack 6 or fewer inches from the heat source. Place the bread on a foil-lined baking sheet or tray. Broil until toasted, 1 to 2 minutes per side. (Watch closely as broilers and breads vary.)
2. Top each slice of bread evenly with the sauerkraut, followed by the jalapeños, then the cheese. Spread the toppings all the way to the edge of the bread to prevent burning.
3. Broil until the cheese is bubbling and browned in spots, 3 to 5 minutes. Let cool slightly, then dig in.