Polish Reubens
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Some nights just call for sandwiches. Sandwiches are easy to make, filling, and you can make each one unique to the person eating it with little trouble. Some of our favorite sandwiches are grilled cheese, reubens, and buffalo chicken. While my husband likes traditional corned beef reubens, I prefer the turkey “Rachel” version.
A few weeks ago my friend Christie posted a recipe for Polish Reubens. I was totally intrigued about this. It turns out that they are very similar to a regular Reuben except they have Polish kielbasa on them and a different type of bread. Since I’m not a huge fan of rye bread anyhow and both my husband and I eat kielbasa I couldn’t wait to give them a try.
I wasn’t sure how to cut the kielbasa to make sure it wouldn’t fall off the sandwiches so I tried two different ways. I cut them into one in disks and then I cut them on a diagonal as well. It turns out they both worked just as well so go with whatever is easier for you.
I made my traditional thousand island dressing because I don’t really like store bought and I always have the ingredients needed to make my own. Then I loaded up a sheet pan with bread, sauerkraut, Swiss cheese, thousand island dressing, and the kielbasa. It was making my mouth water as I smelled it cooking.
When they were ready my husband and I each had one. I loved the salty kielbasa with these sandwiches. It might even be better then the “Rachel” and I don’t have to buy two different kinds of meat in this version. We liked them so much we split the third sandwich during dinner.
So if you like Reubens give this Polish Reuben twist a try!
Polish Reubens
A twist on the classic Reuben using Polish kielbasa instead of corned beef!
Ingredients
For the sandwich:
- 1 lb. Polish Kielbasa
- 8 slices hearty white bread (or rye if you prefer)
- 1 c. sauerkraut
- 8 slices Swiss cheese
- For the Thousand Island Dressing:
- 1/2 c. mayonnaise
- 2 Tablespoons Heinz Chili Sauce
- 2 Tablespoons finely minced pickles
- 1 Tablespoon finely minced onions
- 1 teaspoon Worcestershire sauce
- 1 teaspoon finely chopped parsley
- 1/2 teaspoon salt
- 1 teaspoon black pepper
Instructions
- In a small bowl combine the ingredients for the dressing. Mix well and refrigerate for at least 1 hour.
- Cut the kielbasa into 1 inch disks of slice in 1 inch pieces on a diagonal.
- Heat a large skillet over medium heat. Cook the kielbasa for 4-5 minutes per side or until browned.
- Preheat the broiler to high.
- Spread the slices of bread with butter. Place bread on a heavy baking sheet. Broil 6 inches from heat for 1 minute per side. Remove from oven.
- Divide the kielbasa between 4 slices of bread. Top the kielbasa with 2 slices of Swiss cheese. Place a few tablespoons of thousand island dressing on the remaining 4 slices of bread and top with 1/4 cup of sauerkraut on each. Broil for 2-3 minutes.
- Take the slice of bread with the kielbasa on it and place it on the slice with the sauerkraut. Repeat for remaining three sandwiches.
- Serve immediately with remaining thousand island dressing.
Notes
Recipe adapted from A Kitchen Hoor's Adventures
