Sandwiches (Print Version)
Ingredients:
01 -
4 slices dark pumpernickel bread.
02 -
2 tablespoons Russian Dressing.
03 -
4 ounces Gouda cheese, sliced.
04 -
8 ounces beef kielbasa sausage.
05 -
1/2 cup sauerkraut, well drained.
06 -
2 tablespoons butter.
Instructions:
01 -
Warm the beef kielbasa on a grill or pan until crisp and fully heated. Allow it to cool slightly before slicing.
02 -
Arrange the pumpernickel slices on a clean surface and evenly distribute the Gouda cheese over each slice.
03 -
Spread Russian dressing on top of the cheese-covered bread slices.
04 -
Place the drained sauerkraut on two of the cheese-covered slices.
05 -
Slice the cooked kielbasa diagonally into ΒΌ inch pieces and place them on the remaining cheese-covered slices.
06 -
Preheat a flat griddle over medium heat and melt the butter across the surface.
07 -
Once the butter is bubbly and slightly browned, place each bread slice toppings-side up on the pan, covering loosely with foil.
08 -
Cook on medium heat to ensure the cheese melts thoroughly without overly browning the bread.
09 -
Once the cheese has melted, assemble the sandwiches by placing the sauerkraut-topped slices on top of the kielbasa-topped slices.
10 -
Cut each sandwich in half and serve warm.
Notes:
01 -
For an extra kick, add a slice of dill pickle or a dash of horseradish to the sandwich before assembling.
02 -
This sandwich pairs well with a side of potato salad or a crisp dill pickle spear.