Grilled Reuben Sandwich with Polish Kielbasa
Looking for a new take on the standard Reuben? Try using JOHNSONVILLE® Polish Kielbasa and give corned beef a rest. This fantastic Polish sausage will be a great mate with the rye bread, sauerkraut, Swiss cheese and Thousand Island dressing. JOHNSONVILLE'S® Polish Kielbasas are fully cooked to enjoy a great sandwich in a matter of minutes!
(13.5 ounce) JOHNSONVILLE® Polish Kielbasa Sausage Links
1 to 2
butter, at room temperature
Thousand Island dressing
sauerkraut, well drained, (preferably refrigerated style)
Butter each slice of bread on one side only.
Build sandwich in a 12-inch cold skillet.
Place 2 slices butter side down in skillet; top each slice with 1 tablespoon of dressing.
Then top two slices with ¼ cup sauerkraut; spreading evenly to cover with dressing.
Place 2 slices of Swiss cheese on top of sauerkraut.
On a small microwaveable plate, heat 4 pieces of sausage for about 30 seconds; to warm slightly or pan-fry in a skillet over medium heat to warm through.
Place two sausages pieces on top of cheese in each sandwich. Spread another 1 tablespoon of dressing on dry side of last 2 bread slices; place dressing side down and butter side up over sausages.
Place skillet over medium-low heat grilling sandwich slowly; to toast bread and melt cheese. Press down gently on sandwich.
Carefully turn sandwich over to grill other side; remove from pan and serve immediately.
* A panini press can be used in place of the skillet.