Grilled Split Kielbasa Reubens with Warm Mustard-Caraway Sauerkraut (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 |
Directions:
1. Preheat a griddle pan to medium-high.heat.
2. 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.
3. 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.
4. 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.
5. Grill the sandwiches on the griddle until crispy. Cut and serve.
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