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Grilled Split Kielbasa Reubens with Warm Mustard-Caraway Sauerkraut


  • 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


Preheat a griddle pan to medium-high.heat.

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.

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 7-8 minutes total. Wipe some of the grease off the griddle and drop heat to low.

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.

Grill the sandwiches on the griddle until crispy. Cut and serve.