Grilled Split Kielbasa Reubens with Warm Mustard-Caraway Sauerkraut

By kscribner

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

• 1 teaspoon caraway seeds
• 1 pound sack sauerkraut, drained
• 1 cup beer or apple cider
• 1/4 cup spicy brown grainy mustard
• 2 sticks or 1 long folded link kielbasa or turkey kielbasa, 1 1/4 pounds
• 1/4 stick butter, softened
• 8 slices marble rye bread
• 8 slices Emmentaler or other Swiss cheese, deli sliced
• 1/2 cup sweet red pepper relish

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

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.