Swap out your corned beef for delicious kielbasa and you’ve got a different take on a classic. Polish Reuben Grilled Cheese is delicious and easy to make any day of the week.
I love love LOVE me some sandwiches. But not just sandwiches. GRILLED CHEESE! Who’s with me? How many times were you out playing in the slow and came home to delicious grilled cheese and tomato soup? Show of hands!!
Of course, that’s my go to fave grilled cheese sandwich, as I’m sure it is many other people’s grilled cheese. But, think of all the other “grilled cheese” type sandwiches. There’s a Rueben, a monte cristo, hot ham and cheese, any number of patty melts. If you put cheese and something on a sandwich and heat it up on the “grill” or in a skillet that’s a grilled cheese to me.
My absolute favorite of those has to be a Rueben! With all its corned beef, Swiss, and sauerkraut goodness. I love every bite of that delicious sandwich!
Now, the problem is, I never have left over corned beef. Seriously. It’s usually eaten within a day of being cooked because I could totally eat my weight in that stuff. I love it that much.
However, we always have some sort of kielbasa in the fridge or freezer. It’s the ultimate in pantry staple casa de AKHA. We have one package in the fridge and one in the freezer. AND I just bought some chicken brats this weekend for use later. We always have sausage of some description in the house.
Now, this isn’t the first time I’ve made a grilled cheese out of kielbasa. I used kielbasa in this grilled cheese I made for Rumiano cheese. It used smaller slices of kielbasa, onions, red bell peppers and Monterrey jack cheese.
I’ve made a few grilled cheese sandwiches over the years. I think my favorite are the Strawberry Brie Grilled Cheese Bites. Or maybe it’s the Muffaletta Grilled Cheese. I know my husband loves the Apple Cheddar Grilled Cheese. He’s thinking of a sweet one for the grilled cheese event later this month.
Now, back to this Polish Reuben Grilled Cheese. It has large slices of Polish sausage because I sliced it lengthwise. It has delicious sauerkraut with just enough tang to meld with the aged cheddar cheese. Then there’s a hint of the dressing.
Here’s what’s a little different about this grilled cheese. I took a standard hoagie roll that’s split (or cut one in half if it’s not) and turned it inside out. Meaning, the outside of the bun is in the inside. And since hoagie rolls a little tall, I flattened it out on the cutting board a little bit before stacking the ingredients on top.
I’ve tried this a few times, but with bread that wasn’t all that forgiving. If you’re going to use a baguette or something like, you really do need a panini or sandwich press to make it work. I like how using the hoagie roll keeps the bread nice and soft and still gives you that crispy outside that I love so much.
Mmmmmmmmm! You can see all the delicious layers in this shot. There’s the crispy outside, melted Swiss cheese, sauerkraut, and flavorful sausage. I’m drooling. That is one delicious grilled cheese! I hope you try it. I know you will love it as much as I do.
Why yes, yes those are dill pickled green beans. I thought this sandwich deserved something besides your standard pickle to kick it up. These dilled green beans are the perfect crunch and flavor to compliment the elements in this grilled cheese.
What’s your favorite grilled cheese?
Swap out your corned beef for delicious kielbasa and you've got a different take on a classic. Polish Reuben Grilled Cheese is delicious and easy to make any day of the week.
- 7 ounces kielbasa
- 1/2 cup sauerkraut, drained
- 7 ounces Swiss cheese, sliced
- 2 hoagie rolls, split
- 2 teaspoons Thousand Island dressing
- 2 teaspoons butter
- Preheat a skillet or griddle on medium-low heat.
- Cut the kielbasa in half and then slice each half into strips lengthwise.
- Place the inside of the bun face down on your work surface and flatten slightly with the palm of your hand. Butter the inside of half of the hoagie roll and place it, butter side up, on your work surface. Butter the other inside of the hoagie roll and place it, butter side down, on the other half.
- Spread the outside of the hoagie roll with 1/2 teaspoon of Thousand Island dressing, top with Swiss cheese, sauerkraut, Polish sausage slices, then more sauerkraut and Swiss cheese.
- Lift the top piece of bread and place it in the pan. Spread the remaining Thousand Island dressing on the unbuttered side of the bottom piece of bread and place it on top of the sandwich; butter side up.
- Toast the sandwiches until they golden brown and the cheese has melted.
- Slice and serve with pickled dill green beans…or chips. Your choice!
It’s the start of Grilled Cheese Month, so we thought we’d give you lots of inspiration! Hosted by Caroline of Caroline’s Cooking!
See all the delicious grilled cheese ideas being shared today:
- Apple Cheddar Bacon Grilled Cheese by Jolene’s Recipe Journal
- Apple Gouda Grilled Cheese by Hezzi-D’s Books and Cooks
- Down the Grilled Cheese Rabbit Hole by Culinary Adventures with Camilla
- Grilled Cheddar, Onion and Tomato Sandwich by A Day in the Life on the Farm
- Italian Inside-Out Grilled Cheese by Palatable Pastime
- Polish Reuben Grilled Cheese by A Kitchen Hoor’s Adventures
- Quadruple Grilled Cheese by Amy’s Cooking Adventures
- Roast Beef, Brie and Caramelized Onion Grilled Cheese by Family Around the Table
- Spinach Artichoke Grilled Cheese Sandwich by All that’s Jas
- “The Jammin’ Jamaican” Chicken Grilled Cheese by Caroline’s Cooking
- Tish’s Tasty Turkey Grilled Cheese Sliders by Cooking With Carlee