Kielbasa Reuben

The Kielbasa Reuben offers a savory twist on the classic Reuben sandwich. Instead of the usual corned beef, this version uses flavorful beef kielbasa, paired perfectly with tangy sauerkraut and rich Gouda cheese. The sandwich is assembled on hearty pumpernickel bread, giving it a robust flavor that complements the other ingredients beautifully. Whether you're making this for a quick lunch or serving it at a casual gathering, the Kielbasa Reuben is sure to satisfy. The balance of crispy, creamy, and tangy flavors makes it a standout dish that’s both easy to prepare and enjoy.

The Kielbasa Reuben is a savory twist on the classic Reuben sandwich, bringing together the robust flavors of kielbasa sausage, tangy sauerkraut, and rich Gouda cheese. This hearty sandwich is made with dark pumpernickel bread, which adds depth to the overall taste, making it a delicious choice for lunch or a satisfying snack.

INGREDIENTS

• 4 slices dark pumpernickel bread: Provides a hearty and flavorful base that pairs perfectly with the rich ingredients.
• 2 tablespoons Russian Dressing: Adds a tangy and creamy element, balancing the savory flavors of the sandwich.
• 4 ounces Gouda cheese, sliced: Melts beautifully, adding a rich, creamy texture to the sandwich.
• 8 ounces beef kielbasa sausage: A flavorful alternative to corned beef, offering a savory and slightly smoky taste.
• 1/2 cup sauerkraut, well drained: Brings a tangy and slightly sour flavor that complements the richness of the kielbasa and cheese.
• 2 tablespoons butter: Used to toast the sandwich, giving it a golden, crispy exterior while ensuring the cheese melts evenly.

INSTRUCTIONS

Step 1:

Begin by warming the beef kielbasa on a grill or in a pan over medium heat. Cook until the sausage is crisp and fully heated through. Allow it to cool slightly before slicing it diagonally into ¼ inch pieces.

Step 2:

Lay out the slices of dark pumpernickel bread on a clean surface. Evenly distribute the sliced Gouda cheese over each slice, ensuring the cheese covers the bread.

Step 3:

Spread the Russian dressing on top of the cheese on each slice of bread. This will add a creamy, tangy layer to the sandwich.

Step 4:

On two of the cheese-covered slices, add the well-drained sauerkraut, spreading it evenly to cover the cheese.

Step 5:

Place the sliced kielbasa on the remaining two slices of cheese-covered bread, arranging the pieces so that they are evenly distributed.

Step 6:

Preheat a flat griddle or large skillet over medium heat. Melt the butter on the griddle, spreading it out evenly across the surface.

Step 7:

Once the butter is bubbly and slightly browned, place the bread slices on the griddle with the toppings facing upward. Cover the slices loosely with foil to help the cheese melt without over-browning the bread.

Step 8:

Maintain medium heat to ensure the cheese melts thoroughly while the bread turns golden and crispy.

Step 9:

When the cheese has melted and the bread is crispy, assemble the sandwiches by placing the sauerkraut-topped slices on top of the kielbasa-topped slices.

Step 10:

Cut each sandwich in half and serve warm. Enjoy the rich flavors and satisfying texture of this delicious twist on a classic Reuben.

Serving and Storage Tips

• The Kielbasa Reuben is best served hot, right off the griddle, for the most satisfying experience. Pair it with a side of potato salad, coleslaw, or a crisp dill pickle for a complete meal.
• If you have leftovers, store the assembled but uncooked sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat them on the griddle when ready to serve.
• For a more indulgent sandwich, consider adding an extra slice of Gouda or a smear of mustard alongside the Russian dressing.

Helpful Notes

• If pumpernickel bread isn’t available, you can substitute rye bread, which also pairs wonderfully with the flavors in this sandwich.
• To ensure the sauerkraut doesn’t make the sandwich soggy, be sure to drain it well before adding it to the bread.
• For a smoky twist, try grilling the kielbasa over an open flame instead of pan-frying it.

Tips from well-known chefs

• Chef Bobby Flay: “For an added layer of flavor, consider grilling the pumpernickel slices lightly before assembling the sandwich. This adds a smoky note that pairs beautifully with the kielbasa.”
• Chef Rachael Ray: “Mix a bit of horseradish into the Russian dressing for a spicy kick that elevates the sandwich’s flavor profile.”
• Chef Alton Brown: “Use a panini press for an even cook, ensuring the bread gets crispy while the cheese melts perfectly.”