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 information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Have you tried this recipe?Leave a comment below and share a photo on Instagram. Tag @brunchandbatter or hashtag it with #brunchandbatter
The Ultimate Kielbasa Reuben Sandwich: A Smoky Twist on a Classic
For connoisseurs of comfort food and sandwich aficionados, the Reuben stands as a towering icon. Its classic combination of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing, all grilled between slices of rye bread, has earned it a permanent place in culinary history. But what if we told you there’s a delicious, savory twist that elevates this beloved classic to new heights? Enter the Kielbasa Reuben Sandwich. This inventive take swaps out traditional corned beef for rich, smoky kielbasa (Polish sausage), creating a robust flavor profile that’s both familiar and exciting. It’s a culinary journey that promises a symphony of textures and tastes – from the satisfying crunch of toasted rye to the gooey embrace of melted Swiss, the tangy burst of sauerkraut, the creamy zest of Thousand Island, and the star of the show: perfectly browned, flavorful kielbasa.
This recipe promises a quick and easy path to a gourmet-style meal, perfect for a hearty lunch, a satisfying dinner, or even a unique brunch option. We’ll guide you through every step, from selecting the best kielbasa to achieving that perfect golden-brown crust and perfectly melted cheese. Prepare to impress your taste buds and earn a spot in your personal sandwich hall of fame with this incredible Kielbasa Reuben.
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What is Kielbasa? The Heart of Your Reuben Twist
Before diving into the recipe, let’s get acquainted with our star ingredient: kielbasa. Hailing from Poland, kielbasa is a broad term for a variety of sausages, though in English-speaking countries, it most commonly refers to a U-shaped smoked sausage, often made from ground pork, or a blend of pork and beef. Its distinctive flavor comes from a blend of garlic, salt, pepper, and sometimes other spices, which give it a savory, slightly smoky, and occasionally peppery taste that can vary based on regional recipes and curing processes.
Kielbasa can be found in two main forms: fresh and smoked/cured. Fresh kielbasa is raw and requires thorough cooking before consumption, similar to any other raw sausage. Smoked or cured kielbasa, on the other hand, has already been cooked and smoked, resulting in a firmer texture and a more concentrated flavor. This is the variety we’ll be using for our Kielbasa Reuben. Its pre-cooked nature makes preparation incredibly fast and convenient, allowing you to achieve delicious results with minimal effort. The rich, garlicky, and smoky notes of cured kielbasa provide a fantastic counterpoint to the sharp tang of sauerkraut and the creamy sweetness of Thousand Island dressing, making it an ideal choice for this revamped Reuben.
Essential Ingredients for Your Perfect Kielbasa Reuben
Crafting this Polish-inspired Reuben requires a few key components, each playing a crucial role in the sandwich’s overall harmony. While the full, precise ingredient list can be found in the detailed recipe card below, here’s a deeper look into what you’ll need and why these choices matter.
Kielbasa: As discussed, opt for the fully cooked, cured version. Look for labels like “Polska Kielbasa,” “Polish Sausage,” or “Smoked Kielbasa” in your grocery store’s deli or refrigerated sausage section. Brands like Hillshire Farm offer excellent choices. Turkey varieties are also available for a lighter option. Crucially, avoid “fresh” or “raw” kielbasa, as these require more extensive cooking. The smoky, garlicky notes of cured kielbasa are essential for the distinctive flavor of this Reuben.
Rye Bread: The foundation of any great Reuben. A sturdy, flavorful rye bread is paramount. If you have access to a local bakery or a good Jewish-style rye, it’s worth the splurge for its hearty texture and authentic flavor. Otherwise, most grocery stores carry suitable rye bread. Look for thicker slices that can stand up to the generous fillings without becoming soggy or falling apart. The slight sourness of rye complements the other strong flavors beautifully.
Sauerkraut: This fermented cabbage adds a crucial tangy, briny element that cuts through the richness of the sausage and cheese. Make sure to drain it well before adding it to the sandwich to prevent excess moisture from making your bread soggy. A good quality sauerkraut will provide that essential punch of flavor.
Thousand Island Dressing: The creamy, sweet, and tangy dressing is a hallmark of the Reuben. You can use a high-quality store-bought version for convenience, or whip up your own homemade dressing for an extra fresh touch (recipe provided in the card!). For those who prefer a more savory, less sweet profile, Russian dressing is an excellent alternative, often featuring horseradish and chili sauce for a spicier kick.
Swiss Cheese: Its nutty, mild flavor and excellent melting properties make Swiss cheese the perfect choice. When grilled, it creates that irresistible, gooey layer that binds all the ingredients together.
Butter for Grilling: Essential for achieving that coveted golden-brown, crispy exterior on your rye bread. Unsalted butter allows you to control the seasoning, but salted butter can also be used, just be mindful of other salty ingredients.
Kitchen Essentials for Grilling Your Kielbasa Reuben
You won’t need an arsenal of specialized tools for this recipe. The beauty of a great grilled sandwich lies in its simplicity. To achieve that perfect crispy exterior and melty interior, you’ll mainly need:
Non-stick Skillet or Frying Pan: A good quality non-stick skillet will ensure even heating and prevent your sandwich from sticking, resulting in a beautifully golden crust. A cast-iron skillet also works wonderfully, providing excellent heat retention and a superb sear.
Panini Press (Optional): If you own a panini press, it’s an excellent tool for making Reubens. It simultaneously toasts both sides of the bread and presses the sandwich together, ensuring all the ingredients are heated through and the cheese is perfectly melted, creating those iconic grill marks.
That’s it! With these basic kitchen tools, you’re ready to assemble and grill your magnificent Kielbasa Reuben.
Crafting Your Kielbasa Reuben: A Visual Guide
Follow this detailed tutorial to assemble the most flavorful and satisfying kielbasa sandwich. The full, concise instructions are also available in the recipe card below, but these steps offer additional insights for a perfect result.
1. Brown the Kielbasa: Heat a large skillet over medium heat. Slice your cured kielbasa into ¼-inch rounds. Add the slices to the hot pan and fry them until they are beautifully golden brown and slightly crispy on both sides, typically about 2-3 minutes per side. This step is crucial for enhancing the smoky flavor and adding a textural contrast to the sandwich. Once browned, remove the kielbasa from the skillet and set it aside.
2. Prepare the Bread: Lay out all eight slices of rye bread on a clean work surface. Generously spread the Thousand Island dressing evenly over one side of each slice. This dressing layer is crucial for both flavor and moisture, ensuring every bite is rich and satisfying.
3. Layer the Kielbasa: On four of the dressing-smeared rye slices, arrange the browned kielbasa. Make sure to distribute it evenly, ensuring a good amount of sausage in every bite. This forms the hearty base of your sandwich.
4. Add the Sauerkraut: Next, layer a generous portion of drained sauerkraut over the kielbasa. Remember to squeeze out any excess liquid to prevent your sandwich from becoming soggy. The sauerkraut’s piquant flavor is essential for balance.
5. Add the Cheese and Top: Place two slices of Swiss cheese directly over the sauerkraut on each of the four sandwich halves. The cheese will melt down, encapsulating the fillings. Complete each sandwich by placing the remaining four rye bread slices, dressing-side down, on top of the cheese layer. You now have four perfectly assembled, ready-to-grill Kielbasa Reubens.
6. Grill to Perfection: Return your skillet (or use a fresh one) to medium heat. Add about 2 tablespoons of butter and let it melt until just foamy. Carefully place two of your assembled sandwiches into the skillet. Cook for approximately 2-3 minutes per side, or until the bread is beautifully golden brown and toasted, and the Swiss cheese inside has melted into a gooey, irresistible state. Remove these two sandwiches from the heat and repeat the process with the remaining butter and sandwiches. Serve your masterpieces immediately and enjoy the warm, savory goodness!
📝Expert Tips for an Unforgettable Kielbasa Reuben
Don’t Skip Browning the Sausage: While cured kielbasa is already cooked, frying it until golden brown significantly enhances its smoky flavor and creates a pleasant textural contrast. This step caramelizes the surface of the sausage, deepening its savory notes and making it truly shine in the sandwich. It’s a small effort that yields a big flavor reward.
Ring Out That Sauerkraut: Excess liquid from sauerkraut is the enemy of a crispy sandwich. Before layering it onto your rye bread, make sure to firmly press and drain as much liquid as possible. You can do this by placing it in a fine-mesh sieve and pressing with the back of a spoon, or even wrapping it in a clean kitchen towel and squeezing. This simple step prevents a soggy bottom and ensures your Reuben maintains its desirable crunch.
Choose the Right Rye Bread: The bread is more than just a vehicle; it’s a key ingredient. Opt for a good quality, thick-sliced rye bread, ideally a Jewish-style or fresh bakery rye. Thin slices won’t hold up to the substantial fillings and will likely become limp. A robust rye adds structure, flavor, and texture that is integral to the Reuben experience.
Butter Both Sides of the Bread (Optional, but Recommended): While the recipe calls for buttering the skillet, for an extra crispy and flavorful crust, you can lightly butter the exterior of each bread slice before grilling. This creates an even more golden, perfectly toasted finish.
Grill Over Medium Heat: Patience is a virtue when grilling Reubens. Cooking over medium heat allows the bread to toast slowly and evenly, while giving the cheese ample time to melt thoroughly without burning the bread. High heat will result in burnt bread and cold cheese – a Reuben tragedy!
Press Gently While Grilling: For a more compact sandwich with fully melted cheese, gently press down on the sandwiches with a spatula during grilling. This helps create better contact with the hot surface and ensures even heating and melting.
What to Serve with a Polish Kielbasa Sandwich
A phenomenal Kielbasa Reuben deserves an equally delightful accompaniment. Here are some classic and creative pairings to complete your meal:
Crispy Chips: You can’t go wrong with a classic. A bag of your favorite potato chips, especially dill pickle or sour cream and onion flavored, offers a satisfying crunch and a nostalgic pub-style experience that perfectly complements the rich sandwich.
Creamy Coleslaw: A refreshing, crunchy coleslaw made with crisp cabbage, shredded carrots, and a tangy, creamy dressing provides a wonderful textural contrast to the warm, gooey sandwich. The coolness and slight sweetness of the coleslaw balance the savory, rich flavors of the kielbasa.
Hearty Potato Salad: Whether you prefer a classic creamy potato salad with mayonnaise or a tangier, vinegar-based German-style potato salad, it’s a comforting side that pairs beautifully with the robust flavors of the Reuben.
Dill Pickles or Pickled Vegetables: A simple side of crisp dill pickles or a medley of pickled vegetables adds an extra layer of briny tang and crunch, enhancing the overall flavor profile of the meal. They cleanse the palate and provide a refreshing break between bites of the rich sandwich.
Warm Soup: For a truly comforting meal, pair your Reuben with a steaming bowl of soup. A creamy squash soup, a classic tomato soup, or even a hearty split pea soup would make an excellent companion, especially on a chilly day.
Light Side Salad: If you’re looking to balance the richness of the sandwich, a simple, fresh side salad is perfect. Think mixed greens with a light vinaigrette, or a Caprese salad with peaches for a touch of sweetness. It adds freshness and a burst of vibrant flavor.
Beer or Root Beer: For a beverage pairing, a crisp lager or a dark, malty beer can complement the smoky kielbasa. For a non-alcoholic option, a classic root beer or a dry ginger ale works wonderfully, cutting through the richness with its fizz and spiced notes.
Storage and Make-Ahead Tips for Your Kielbasa Reuben
While the Kielbasa Reuben is undeniably best enjoyed fresh off the grill, hot and gooey, there are a few considerations for storage and making components ahead of time.
Immediate Consumption is Key: The magic of a grilled Reuben lies in its crispy bread and perfectly melted cheese. As such, we highly recommend eating these sandwiches as soon as they’re prepared for the optimal experience. The bread can lose its crispness and the cheese its delightful gooiness if left to sit for too long.
Reheating Leftovers: If you do find yourself with leftover assembled sandwiches, you can reheat them to a decent standard. Wrap your Kielbasa Reuben tightly in aluminum foil and warm it in an oven preheated to 350°F (175°C) for 15-20 minutes. The foil helps to retain moisture and ensures the sandwich heats through without drying out. For an added touch of crispness, you can briefly unwrap it for the last few minutes, or even finish it quickly in a dry hot skillet after reheating in the oven.
Make-Ahead Thousand Island Dressing: The Thousand Island dressing is the perfect component to prepare in advance. If you’re making your own from scratch, simply whisk all the ingredients together and store it in an airtight container in the refrigerator. It will keep well for up to one week, allowing you to have a crucial component ready to go whenever a Reuben craving strikes. This saves precious time during meal prep and ensures all your ingredients are fresh and ready for assembly.
Frequently Asked Questions About the Kielbasa Reuben
Can I use Russian dressing instead of Thousand Island?
Absolutely! In fact, the original Reuben sandwich often uses Russian dressing. Our recipe takes inspiration from both classic dressings by including sweet pickle relish (common in Thousand Island) and spicy horseradish (a key ingredient in many Russian dressing recipes). Russian dressing typically offers a bolder, spicier, and sometimes less sweet flavor profile, which can be a fantastic complement to the smoky kielbasa. Feel free to substitute based on your preference or what you have on hand.
Can I use other types of sausage?
While kielbasa is specifically chosen for its smoky, garlicky flavor that works so well with the Reuben components, you can certainly experiment. Other types of fully cooked smoked sausage could be used, but be aware that the flavor profile will change. Ensure whatever sausage you choose is pre-cooked and sliced thinly for best results.
What if I don’t like sauerkraut?
Sauerkraut is a core element of a Reuben, providing essential tang and moisture. However, if you’re not a fan, you could try using a well-drained coleslaw (without a super creamy dressing, to avoid sogginess) or even some quick-pickled red onions for a similar tangy crunch, though the flavor will be different from a traditional Reuben.
Beyond the Reuben: Discover More Irresistible Sandwiches
If you’ve loved this smoky twist on a classic, you’re in for a treat! The world of sandwiches is vast and delicious. Here are a few other fantastic recipes that prove some meals are truly “better than sliced bread!”
Peach, Prosciutto and Burrata Panini
Rotisserie Chicken Salad With Roasted Grapes
Jammy Gorgonzola and Pear Grilled Cheese
Heirloom Tomato Sandwich with Pesto Aioli
Did you make this recipe? We’d love to hear about your experience! Please leave a ⭐⭐⭐⭐⭐ rating and a comment right below the recipe card. If you capture a photo of your delightful creation, don’t forget to tag us on Instagram @brunchandbatter. Your feedback and photos mean the world to us!
📖Recipe
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.
5 from 2 votes
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Prep Time 10 minutesmins
Cook Time 5 minutesmins
Total Time 15 minutesmins
Course Lunch, Main Course
Cuisine American, Polish-American
Servings 4sandwiches
Calories 903kcal
Equipment
non-stick griddle or frying pan
Ingredients
Thousand Island Dressing
½cupmayonnaise
2tablespoonketchup
⅛teaspoonWorcestershire sauce
¼teaspoonprepared horseradish
1tablespoonsweet pickle relish, or finely chopped pickles
⅛teaspoonKosher or fine sea salt
Kielbasa Reuben Sandwich
12ounceskielbasa, fully cooked or “cured”, sliced into ¼-inch rounds
8slicesrye bread
½cupThousand Island dressingrecipe provided or store-bought
1cupsauerkraut, drained
8slicesSwiss cheese
4tablespoonbutterfor 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 information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Have you tried this recipe?Leave a comment below and share a photo on Instagram. Tag @brunchandbatter or hashtag it with #brunchandbatter
