Kielbasa Reuben Sandwich
Calling all Reuben lovers, this Kielbasa Reuben Sandwich is for you! Instead of classic corned beef, smoky Kielbasa (Polish sausage) is layered between slices of rye, and smothered with tangy sauerkraut, Thousand Island dressing, and melty Swiss cheese, earning this lunchtime classic a seat in the sandwich hall of fame.
Equipment
- non-stick griddle or frying pan
Ingredients
Thousand Island Dressing
- ½ cup mayonnaise
- 2 tablespoon ketchup
- ⅛ teaspoon Worcestershire sauce
- ¼ teaspoon prepared horseradish
- 1 tablespoon sweet pickle relish, or finely chopped pickles
- ⅛ teaspoon kosher or fine sea salt
Kielbasa Reuben Sandwich
- 12 ounces kielbasa, fully cooked or "cured", sliced into ¼-inch rounds
- 8 slices rye bread
- ½ cup Thousand Island dressing recipe provided or store-bought
- 1 cup sauerkraut, drained
- 8 slices Swiss cheese
- 4 tablespoon butter for grilling
Instructions
Thousand Island Dressing
- Add all the ingredients to a small bowl. Whisk thoroughly until combined. Set aside until ready to use.½ cup mayonnaise, 2 tablespoon ketchup, ⅛ teaspoon Worcestershire sauce, ¼ teaspoon prepared horseradish, 1 tablespoon sweet pickle relish, or finely chopped pickles, ⅛ teaspoon kosher or fine sea salt
Kielbasa Reuben
- In a medium skillet over medium heat, add the sliced kielbasa and cook until browned on both sides, about 2-3 minutes.12 ounces kielbasa, fully cooked or "cured", sliced into ¼-inch rounds
- Lay out the bread on a large surface. Spread the dressing on one side of all 8 slices. On 4 slices of the bread, layer the kielbasa, followed by the sauerkraut, and then finish with 2 slices of cheese. Top with the remaining rye bread, dressing side down.8 slices rye bread, ½ cup Thousand Island dressing, 1 cup sauerkraut, drained, 8 slices Swiss cheese, 12 ounces kielbasa, fully cooked or "cured", sliced into ¼-inch rounds
- Heat a medium skillet over medium heat. Add 2 tablespoons of butter to the skillet and melt the butter until just foamy. Place 2 of the sandwiches in the skillet, and cook until golden brown and the cheese is melted, about 2-3 minutes per side. Remove from the heat and continue with the remaining sandwiches. Serve immediately.4 tablespoon butter
Notes
- Don't skip browning the sausage; it really adds to the smoky flavor of the kielbasa.
- Be sure to drain the liquid from the sauerkraut to avoid a soggy sandwich.
- Choose a good-quality rye bread that is on the thicker side to stand up to the ingredients.
- You can reheat the assembled sandwiches in the oven at 350°F for 15-20 minutes. Be sure to wrap your Reuben in aluminum foil for maximum crispiness. If you are making your own Thousand Island dressing, it can be prepped in advance and stored in an air-tight container in the fridge for up to one week.
Nutrition*
Serving: 1 sandwich | Calories: 802kcal | Carbohydrates: 39g | Protein: 27g | Fat: 59g | Saturated Fat: 24g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 0.5g | Cholesterol: 129mg | Sodium: 1819mg | Potassium: 429mg | Fiber: 5g | Sugar: 8g | Vitamin A: 709IU | Vitamin C: 6mg | Calcium: 379mg | Iron: 4mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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