There’s no better, or messier, sandwich than a Reuben. We made this twist to the original using smoky kielbasa and it doesn’t disappoint.
- Yield: 2 sandwiches
- Difficulty: Easy
- Total: 30 mins
- Active: 30 mins
- 2 tablespoons vegetable oil
- 1 cup sauerkraut, drained
- 8 ounces smoked kielbasa, cut into two pieces each 5-inches long, split lengthwise
- 4 slices marble rye bread
- 2 tablespoons soft unsalted butter
- 4 slices Swiss cheese
- 1 tablespoon Dijon mustard
- Russian dressing (optional)
- Dill pickles and potato chips, for serving
- Heat a small saucepan over medium heat. Add 1 tablespoon oil and cook sauerkraut, stirring often, until starting to brown, about 5 minutes. Remove from heat and cover.
- Heat remaining 1 tablespoon oil in a large frying pan. Cook sausages, turning once, until crispy on both sides, about 7 to 8 minutes total. Remove kielbasa and reduce heat to low.
- Lightly butter 1 side of each slice of bread. Build two sandwiches next to each other in warm pan, starting with one slice of bread, buttered side down; a slice of cheese; two pieces kielbasa; half the warm sauerkraut; another slice of cheese; and topping with another slice of bread that’s also spread with half the Dijon, buttered side up.
- Grill the sandwiches in the pan, covered, until crispy and golden, carefully turning once about halfway through, about 7 minutes total. Cut and serve with Russian dressing on the side, pickles and potato chips. .