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Kielbasa Reuben

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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.
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Updated on Fri, 25 Apr 2025 23:57:17 GMT
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Kielbasa Reuben | myhomemaderecipe.com

This classic Kielbasa Reuben sandwich transforms the traditional corned beef version into something special using smoky Polish sausage. The combination of tangy sauerkraut, creamy Russian dressing, and melted Gouda creates a perfect balance of flavors that's both comforting and sophisticated.

I first made this sandwich when looking for creative ways to use leftover kielbasa from a weekend barbecue. My skeptical husband now requests it weekly, claiming it's even better than the classic Reuben from our local deli.

Ingredients

  • Dark pumpernickel bread: this dense, slightly sweet bread stands up perfectly to the hearty fillings and provides authentic flavor
  • Russian Dressing: adds creamy tanginess that balances the smoky sausage consider making homemade for extra flavor
  • Gouda cheese: offers a buttery melt that complements kielbasa better than traditional Swiss
  • Beef kielbasa sausage: the star ingredient provides smokiness and rich flavor look for high quality with minimal fillers
  • Sauerkraut: brings essential tanginess and texture be sure to drain thoroughly to prevent soggy sandwiches
  • Butter: creates the perfect crispy exterior and adds richness use unsalted to control sodium levels

Step-by-Step Instructions

Prepare the kielbasa:
Heat the beef kielbasa thoroughly on a grill or in a pan until the exterior develops a slight crisp and the sausage is hot throughout. This typically takes about 5 minutes, turning occasionally to ensure even heating. Allow the sausage to rest for 2 minutes before slicing to keep the juices intact.
Build the base:
Lay out all four pumpernickel slices on a clean work surface. Place even amounts of sliced Gouda on each bread slice, making sure to cover the bread completely. The cheese acts as a moisture barrier between the bread and other ingredients, preventing sogginess.
Add the condiments:
Spread a generous tablespoon of Russian dressing atop the cheese layer on each slice. Use the back of a spoon to create an even layer that reaches the edges. The dressing adds essential creaminess and tang that defines the Reuben experience.
Layer the toppings:
Divide the well-drained sauerkraut between two of the prepared bread slices, creating an even layer about 1/4 inch thick. On the remaining two slices, arrange the diagonal sliced kielbasa pieces, slightly overlapping to ensure each bite contains sausage.
Cook with care:
Heat a large griddle or skillet over medium heat and add butter, swirling to coat the cooking surface. When the butter begins to foam and develops a light golden color, place all bread slices topping side up on the buttered surface. Cover loosely with foil, creating a dome that traps heat to melt the cheese without steaming the bread.
Assemble and serve:
Once the cheese has fully melted and the bread develops a golden crust, about 3 minutes, carefully match up the kielbasa-topped slices with the sauerkraut-topped slices. Press gently to adhere, then immediately slice diagonally with a sharp knife. Serve while still warm for optimal flavor and texture.

I discovered the Gouda cheese substitution during a late night craving when I was out of Swiss. The buttery flavor paired so beautifully with the smoky kielbasa that it became my permanent choice. My Polish grandfather would probably consider this sandwich sacrilege, but even he couldn't resist after the first bite.

Make-Ahead Options

For busy weeknights, prepare all components in advance. Grill the kielbasa and store it in the refrigerator for up to three days. You can even assemble the sandwiches completely, wrap them tightly in plastic wrap, and refrigerate for up to 8 hours before cooking. This preparation makes them perfect for quick lunches or dinners when time is limited. Just remember to let refrigerated sandwiches come to room temperature for about 10 minutes before cooking for more even heating.

Customize Your Reuben

This sandwich welcomes creative variations while maintaining its soul. Try turkey kielbasa for a lighter option with less fat but still plenty of flavor. For a spicier version, add a layer of whole grain mustard or horseradish to the Russian dressing. You could also swap the Gouda for smoked Gouda, Havarti, or even a sharp white cheddar. For bread alternatives, dark rye, marble rye, or sourdough all work beautifully, though the authentic experience truly comes from pumpernickel.

Serving Suggestions

The Kielbasa Reuben stands proudly as a complete meal, but thoughtful accompaniments elevate the experience. Pair it with crisp dill pickle spears, which provide palate cleansing acidity between bites. A small portion of German potato salad with its vinegar dressing complements the sandwich perfectly. For beverage pairings, consider a crisp lager, strong black tea, or even a not too sweet ginger beer to cut through the richness of the sandwich.

Sandwiches

A savory twist on the classic Reuben sandwich, featuring kielbasa, sauerkraut, and Gouda cheese on pumpernickel bread.

Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time
25 Minutes
By: Zaho


Difficulty: Easy

Cuisine: American

Yield: 2 Servings (2 sandwiches)

Dietary: ~

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

Step 01

Warm the beef kielbasa on a grill or pan until crisp and fully heated. Allow it to cool slightly before slicing.

Step 02

Arrange the pumpernickel slices on a clean surface and evenly distribute the Gouda cheese over each slice.

Step 03

Spread Russian dressing on top of the cheese-covered bread slices.

Step 04

Place the drained sauerkraut on two of the cheese-covered slices.

Step 05

Slice the cooked kielbasa diagonally into ¼ inch pieces and place them on the remaining cheese-covered slices.

Step 06

Preheat a flat griddle over medium heat and melt the butter across the surface.

Step 07

Once the butter is bubbly and slightly browned, place each bread slice toppings-side up on the pan, covering loosely with foil.

Step 08

Cook on medium heat to ensure the cheese melts thoroughly without overly browning the bread.

Step 09

Once the cheese has melted, 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.

Notes

  1. For an extra kick, add a slice of dill pickle or a dash of horseradish to the sandwich before assembling.
  2. This sandwich pairs well with a side of potato salad or a crisp dill pickle spear.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 550
  • Total Fat: 38 g
  • Total Carbohydrate: 35 g
  • Protein: 20 g