Polish Reubens
A twist on the classic Reuben using Polish kielbasa instead of corned beef!
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Servings: 4 sandwiches
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