Grilled Kielbasa Reubens with Warm Mustard-Caraway Sauerkraut
serves 4
1 teaspoon caraway seeds
1 (1-pound sack) of sauerkraut, drained
1 cup beer or apple cider
¼ cup spicy brown, grainy mustard
2 sticks or 1 long folded link kielbasa or turkey kielbasa, 1¼ pounds
2 tablespoons butter, softened
8 slices marble rye bread
8 deli slices Emmentaler or other Swiss cheese
½ cup sweet red pepper relish
Preheat a griddle pan to medium high.
Heat a medium skillet over medium heat. Toast the seeds for a couple of minutes, then stir in the sauerkraut, beer or cider, and mustard and simmer for 10 minutes.
Cut the kielbasa into 4 portions and split the sausage pieces lengthwise, opening them like a book. Grill the sausages on the hot griddle until they are crispy on both sides, 7 to 8 minutes total. Wipe some of the grease off the griddle and turn the heat down to low.
Lightly butter 1 side of each slice of bread. With the buttered sides out, build sandwiches of grilled kielbasa, sauerkraut, and 2 slices of cheese; spread the top slice of bread with red pepper relish before setting in place. Cook the sandwiches on the griddle until they are crispy, lightly pressing wih a spatula to set the layers. Cut and serve.
Excerpted from Rachael Ray 2, 4, 6, 8: 30-Minute Meals for Couples or Crowds
Copyright © 2006 by Rachael Ray. All rights reserved.
|
