Grilled Reuben Sandwich With Polish Kielbasa Recipes

KIELBASA RUBEN

Steps:

• Grill the whole kielbasa unsliced on an outdoor grill or in a ribbed pan until heated through and browned. Remove from heat and let sit unsliced.
• Lay out four slices of the dark Pumpernickel and divide the sliced Gouda between all four slices.
• Divide the Russian dressing and spread over the cheese on all four slices.
• Place the sauerkraut on two halves.
• Cut the Kielbasa into ¼ inch slices on the bias and place on the other two halves.
• Heat a flat grill pan over medium high heat and melt butter to cover the whole surface.
• When the butter starts to get frothy and a little brown, lay all four slices down with topping facing up.
• Cover loosely with a sheet of foil to keep the filling hot.
• Keep heat between medium and medium high so that the cheese melts before the bread gets too browned.
• Once done, combine the two halves and serve sliced in half.

GRILLED SPLIT KIELBASA REUBENS WITH WARM MUSTARD-CARAWAY SAUERKRAUT

Steps:

• Preheat a griddle pan to medium-high.heat.
• Heat a small skillet over medium heat. Toast the seeds a couple of minutes then stir in sauerkraut, beer or cider, and mustard and simmer 10 minutes.
• Cut kielbasa into 4 portions and split the sausage pieces in half across, opening them up. Grill the sausages on the hot griddle until crispy on both sides, about 7 to 8 minutes total. Wipe some of the grease off the griddle and drop heat to low.
• Lightly butter 1 side of each slice of bread. Build butter-side-out sandwiches of grilled kielbasa, sauerkraut, and 2 slices of cheese; spread the top of each sandwich with red pepper relish before setting in place.
• Grill the sandwiches on the griddle until crispy. Cut and serve.

GRILLED REUBEN SANDWICH WITH POLISH KIELBASA

Steps:

• 1. Butter each slice of bread on one side only. Build the sandwich in a 10-12 inch cold skillet. Place 2 slices, butter side down in the skillet. Top each slice with 1 tablespoon of the dressing.
• 2. Then top each of the two slices with 1/4 of sauerkraut(more if desired spred it out evenly to cover the dressing. Place 2 slices of Swiss cheese on top of the sauerkraut.
• 3. On a small microwaveable plate, heat the 4 pieces of sausage for about 30 sconds just to warm slightly.(Or in a separate small skillet over medium heat pan fry the sausage just to warm through)
• 4. Place two sausage pieces on top of the cheese in each sandwich. Spead another 1 tablespoon of dressing on the dry side of the last 2 slice of bread and place it dressing side down and butter side up, over the the sausages.
• 5. Place the skillet over medium-low heat and grill the sandwich slowly. Grill until the bread is toasted and crisp and the cheese is starting to melted. Press down gently on the sandwich. Carefully turn the sandwich over to grill the other side. Grill until the sandwich is nicely toasted on both sides and the cheese is melted. Remove from pan and serve immediately.
• 6. * a panini press can be used in place of the skillet. You can double the rye bread, Swiss cheese and sausage.

GRILLED KIELBASA SANDWICH

Steps:

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
• Cut kielbasa crosswise into 4 long sections, then halve each section lengthwise. If using kosher salami, cut lengthwise into 8 (1/4-inch-thick) slices. Trim off skin if desired.
• Whisk together oil, mustard, horseradish, vinegar, honey, salt, and pepper in a small bowl until emulsified. Toss lettuce with half of vinaigrette and reserve remainder.
• Grill tops and bottoms of rolls on lightly oiled grill rack, covered only if using a gas grill, turning over once, about 2 minutes total, then transfer, cut sides up, to a platter. Brush cut sides of top halves with remaining vinaigrette and mound salad on bottom halves.
• Grill sausage on lightly oiled grill rack, covered only if using a gas grill, turning over once, 3 to 4 minutes total, then arrange on top of lettuce (2 pieces per sandwich) and cover with top halves of rolls. Cut sandwiches in half crosswise.
• Note:.
• Sausage and rolls can be grilled in batches in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.

GRILLED KIELBASA SANDWICHES

Steps:

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
• Cut kielbasa crosswise into 4 long sections, then halve each section lengthwise. If using kosher salami, cut lengthwise into 8 (1/4-inch-thick) slices. Trim off skin if desired.
• Whisk together oil, mustard, horseradish, vinegar, honey, salt, and pepper in a small bowl until emulsified. Toss lettuce with half of vinaigrette and reserve remainder.
• Grill tops and bottoms of rolls on lightly oiled grill rack, covered only if using a gas grill, turning over once, about 2 minutes total, then transfer, cut sides up, to a platter. Brush cut sides of top halves with remaining vinaigrette and mound salad on bottom halves.
• Grill sausage on lightly oiled grill rack, covered only if using a gas grill, turning over once, 3 to 4 minutes total, then arrange on top of lettuce (2 pieces per sandwich) and cover with top halves of rolls. Cut sandwiches in half crosswise.