Keilbasa Reubens with Sauerkraut
1 Teaspoon caraway seed
1 Pound sack sauerkraut, drained
1 Cup beer or apple cider
1/4 Cup spicey brown grainy mustard
2 Sticks (or 1 long folded link) keilbasa or turkey kielbasa (1 1/4 pound)
1/4 Stick butter, softened
8 Slices marbeled rye bread
8 Slices cheese ( I used provolone)
1/2 Cup red pepper relish
Preheat a grill/griddle pan over medium heat.Heat a small skillet over medium heat, toast caraway seeds in pan and then add the sauerkraut, beer, and mustard and simmer for about 10 minutes.
Cut the kielbasa into 4 portions and split the pieces in half, across, opening them up. Grill the pieces on the hot griddle/grill pan until crisp on both sides, about 7-8 minutes total. Wipe some of the grease off the pan and lower the heat to low.
Lightly butter 1 side of the slices of bread. Build the sandwiches with the butter side out, starting with the kielbasa, sauerkraut, and 2 pieces of cheese and spread the tops of the sandwich with the red pepper relish before placing on sandwich.
Grill the sandwiches, until the bread is crisp and cheese is melted and then remove, cut and serve.
Recipe Source: Rachael Ray,Food Network