2 slices good-quality sourdough
1 cup mixed cheeses (Emmental, Gruyere, Cheddar)
1 tbsp sauerkraut
1 tbsp kimchi
1 tbsp cornichons
1 tsp dijon mustard
1 tbsp butter
Generously butter both sides of sourdough.
Spread the Dijon mustard on one side of one of the slices of sourdough.
Add cheese and fermented vegetables.
Top with the remaining cheese and the second slice of sourdough.
Cook in a sandwich press.