Kielbasa Reuben Sandwich
A delightful fusion of savory beef kielbasa and tangy sauerkraut between crusty dark pumpernickel slices, topped with melted Gouda and Russian dressing.
Servings: 2 sandwiches
Calories: 450kcal
Ingredients
For the Sandwich
- 2 tablespoons butter (for toasting) Use for coating the griddle.
- 4 oz sliced Gouda cheese Creamy and rich, perfectly complementing the other flavors.
- 4 slices dark pumpernickel bread Fermented and dense, adding depth to the sandwich.
- 1/2 cup well-drained sauerkraut Crunchy and tangy, providing that classic Reuben zest.
- 8 oz beef kielbasa sausage Savory and robust, delivering a satisfying bite.
- 2 tablespoons Russian dressing Sweet and tangy, tying all the flavors together.
Instructions
Preparation
- Begin by warming the beef kielbasa in a pan or on a grill over medium heat until it’s crispy on the outside. Once cooked, let it cool slightly before slicing diagonally into 1/4-inch pieces.
- Lay out the dark pumpernickel slices and top each one generously with the Gouda cheese, allowing that creaminess to seep into the bread.
- Spread Russian dressing over the cheese on each slice.
- On two of the slices, add a heap of sauerkraut.
- For the remaining two slices, layer on the sliced kielbasa.
Cooking
- Heat a griddle or skillet over medium heat, adding the butter to coat the surface evenly.
- Once melted, place the bread slices topping side up onto the griddle. Cover loosely with foil and toast until the cheese is melted and the bread is delightfully crisp.
Assembly
- Combine one slice with sauerkraut to one slice featuring kielbasa, creating a perfect balance of flavors.
Notes
Consider lightly toasting the pumpernickel bread before adding toppings to enhance the sandwich's structure and prevent sogginess. For an added depth of flavor, use smoked Gouda or Swiss cheese. Experiment with various types of sausages and consider adding fresh spinach or arugula for added nutrition.