Kielbasa Reuben (Print version)
A smoky Kielbasa Reuben with sauerkraut, Swiss cheese, Russian dressing, and crisp rye bread.
# Ingredients:
For the dressing
01 -
1/2 cup (120 g) mayonnaise
02 -
3 tablespoons ketchup
03 -
2 tablespoons sweet pickle relish
04 -
1 teaspoon prepared horseradish
05 -
1 teaspoon Worcestershire sauce
06 -
1/2 teaspoon smoked paprika
07 -
Black pepper, to taste
For the sandwiches
08 -
14 oz (400 g) fully cooked kielbasa
09 -
1 cup (150 g) sauerkraut, well drained and squeezed dry
10 -
8 slices rye or pumpernickel bread
11 -
8 slices Swiss cheese, about 6 oz (170 g)
12 -
3 tablespoons unsalted butter, softened
13 -
Dill pickles, for serving
# Instructions:
01 -
Stir the mayonnaise, ketchup, relish, horseradish, Worcestershire sauce, paprika, and black pepper in a small bowl until smooth. Set aside.
02 -
Drain the sauerkraut well, then squeeze it in a clean towel until it is damp but not dripping. This keeps the sandwiches from turning soggy.
03 -
Split the kielbasa lengthwise and cut it into pieces that fit the bread. Sear in a large skillet over medium heat for 2-3 minutes per side, until browned and hot. Transfer to a plate.
04 -
Butter one side of each bread slice. Place 4 slices butter-side down, then layer with Swiss cheese, dressing, kielbasa, sauerkraut, more Swiss cheese, and the remaining bread butter-side up.
05 -
Cook the sandwiches in the skillet over medium heat for 3-4 minutes per side, pressing lightly, until the bread is crisp and golden and the cheese has melted.
06 -
Rest the sandwiches for 1 minute, then slice in half. Serve hot with dill pickles.
# Good to know:
01 -
Use fully cooked kielbasa for this skillet sandwich.
02 -
Squeeze sauerkraut very well before assembling.
03 -
Best served immediately after grilling.