6ozgrated Swedish cheesea melting variety like Hushallsost or Brunost (very mild fontina can be substituted) at room temperature
8ozhomemade sauerkrautif you’re sensitive to salt, rinse and pat dry. Canned sauerkraut should not be substituted.
4Tbsp sour cream full fat, always
4tablespoonsunsalted butter
Fresh cracked black pepper
Chopped fresh dillor cilantro, chives, or a combination
Instructions
Preheat the oven to 300F.
Sweat the mushrooms in the butter until wilted, and aromatic. Add the sauerkraut to the mushrooms and heat through.
Meanwhile, cut each sheet of lefse in half, arranging the slices on a large baking sheet. Spread each slice with sour cream, then divide the cheese evenly over the slices of lefse.
Turn the heat on the mushrooms and sauerkraut to high (again, don’t allow it to brown, you just want it hot enough to melt the cheese). Remove the pan from the heat, and stir in the herbs.
With tongs, evenly divide the mushroom-sauerkraut mixture between the four sheets of lefse.
Fold each sheet of lefse up in ⅓rds to make a sort of rustic, flat cone, then heat in the oven for a couple minutes to ensure the cheese melts.
For the real street-food feel, wrap the finished warm lefse sandwiches in parchment.
Serve with ice cold Carlsburg or Pilsner Urquell (probably the closest thing you can get in the States to a Swedish lager)
Notes
Lefse Substitutes
I love the lefse here, but you may not be able to find any at your local grocer. If you can't, any sort of thin, wrap-able flatbread will work. You can even use a flour tortilla if you can't find anything else.