There’s something magical about a well-made Reuben sandwich. The combination of corned beef, sauerkraut, Swiss cheese, and Russian dressing between slices of rye bread creates a symphony of flavors that has cemented this sandwich’s place in culinary history. But what happens when you take this beloved classic and introduce a Polish twist? You get the Kielbasa Reuben, a game-changing variation that might just become your new favorite sandwich.
I’ve been making traditional Reubens for years, but after experimenting with kielbasa as the protein, I’ve never looked back. The smoky, garlicky notes of Polish sausage complement the tangy sauerkraut and creamy Russian dressing in ways that elevate this sandwich to new heights. Whether you’re looking to switch up your lunch routine or impress guests at your next gathering, this Kielbasa Reuben deserves a spot in your recipe collection.
What Makes This Kielbasa Reuben Special
Before diving into the recipe, let’s talk about what makes this sandwich so exceptional. Traditional Reubens use corned beef, which has its own distinctive flavor profile. Kielbasa, on the other hand, brings a smoky, garlicky depth that creates an entirely different experience. The Polish sausage’s firm texture also provides a satisfying bite that contrasts beautifully with the soft rye bread and melted cheese.
I’ve found that the key to a perfect Kielbasa Reuben lies in the balance of flavors and textures. The sauerkraut needs to be drained properly so it doesn’t make the bread soggy. The kielbasa should be sliced thin and heated until slightly crispy around the edges. And the Russian dressing—which I make from scratch—ties everything together with its creamy, tangy goodness.
Ingredients You’ll Need
For this recipe, I’ve carefully selected each ingredient to ensure the best flavor combination. Here’s what you’ll need to create the ultimate Kielbasa Reuben:
For the Sandwich:
- 1 pound high-quality kielbasa (Polish smoked sausage)
- 8 slices of dark rye bread
- 16 ounces sauerkraut (good quality, from the refrigerated section if possible)
- 8 slices Swiss cheese
- 4 tablespoons butter, softened
- 1 tablespoon caraway seeds (optional, but highly recommended)
For the Homemade Russian Dressing:
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon horseradish (preferably fresh, but prepared works too)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon finely minced onion
- 1 tablespoon sweet pickle relish
- 1 teaspoon fresh lemon juice
- ½ teaspoon paprika
- ¼ teaspoon hot sauce (adjust to taste)
- Salt and freshly ground black pepper to taste
Preparing the Perfect Kielbasa Reuben
Creating this sandwich isn’t complicated, but paying attention to details will elevate it from good to extraordinary. Here’s my step-by-step process:
Step 1: Prepare the Russian Dressing
I always start by making the Russian dressing so the flavors have time to meld. Here’s how:
- In a small bowl, combine all dressing ingredients (mayonnaise, ketchup, horseradish, Worcestershire sauce, minced onion, pickle relish, lemon juice, paprika, hot sauce, salt, and pepper).
- Stir until thoroughly mixed.
- Cover and refrigerate for at least 30 minutes before using. (This dressing can be made up to 3 days ahead and stored in the refrigerator.)
Step 2: Prepare the Kielbasa
The way you prepare the kielbasa makes a significant difference in the final result:
- Slice the kielbasa on a diagonal into thin pieces (about ¼-inch thick).
- Heat a skillet over medium heat.
- Add the kielbasa slices in a single layer (you may need to do this in batches).
- Cook for 2-3 minutes per side until slightly crispy and caramelized around the edges.
- Transfer to a plate lined with paper towels to remove excess grease.
Step 3: Prepare the Sauerkraut
Properly prepared sauerkraut is crucial for a non-soggy sandwich:
- Place the sauerkraut in a fine-mesh strainer and rinse briefly under cold water (this tempers the sourness slightly).
- Using your hands or the back of a spoon, press firmly to remove as much liquid as possible.
- Transfer the sauerkraut to a small saucepan.
- If using caraway seeds, add them now.
- Heat over medium-low heat for about 5 minutes, stirring occasionally, until warmed through.
Step 4: Assemble and Grill the Sandwiches
Now comes the fun part—putting everything together:
- Butter one side of each slice of rye bread.
- Place 4 slices, buttered side down, on your work surface.
- Spread a generous layer of Russian dressing on each slice.
- Divide the warmed sauerkraut equally among the 4 slices.
- Arrange the kielbasa slices on top of the sauerkraut.
- Place 2 slices of Swiss cheese on top of the kielbasa.
- Spread more Russian dressing on the unbuttered side of the remaining bread slices.
- Place these slices, dressing side down, on top of the cheese (buttered side should be facing out).
Step 5: Grill the Sandwiches
Getting the perfect golden crust makes all the difference:
- Heat a large skillet or griddle over medium heat.
- Place the assembled sandwiches on the skillet.
- Cook for 3-4 minutes on each side until the bread is golden brown and crispy and the cheese is fully melted.
- If the bread is browning too quickly but the cheese isn’t melting, lower the heat and cover the skillet for a minute or two.
- Remove from heat and let rest for 1 minute before cutting each sandwich in half diagonally.
Expert Tips for Kielbasa Reuben Success
Over the years, I’ve learned a few tricks that take this sandwich from good to unforgettable:
- Choose the right kielbasa: Look for traditional Polish kielbasa with a good balance of meat and fat. Artisanal or butcher-shop varieties often have the best flavor.
- Slice strategically: Cutting the kielbasa on a diagonal creates larger slices that cover more of the bread and provide better mouthfeel.
- Manage moisture: Make sure to thoroughly drain the sauerkraut to prevent soggy sandwiches.
- Balance heat and time: Lower heat and a longer cooking time allow the cheese to melt properly without burning the bread.
- Rest before cutting: Letting the sandwich rest for a minute helps the flavors meld and prevents the fillings from spilling out when you cut it.
Nutritional Information
For those watching their nutritional intake, here’s a breakdown of what you can expect from one Kielbasa Reuben sandwich:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 650 |
| Protein | 28g |
| Fat | 42g |
| Saturated Fat | 18g |
| Carbohydrates | 38g |
| Fiber | 6g |
| Sugar | 5g |
| Sodium | 1850mg |
| Calcium | 350mg |
| Iron | 3.5mg |
Note that these values are approximate and may vary based on the specific brands and quantities you use.
Variations to Try
One of the joys of cooking is making a recipe your own. Here are some delicious variations to consider:
Different Breads
- Marble rye for a traditional look
- Pumpernickel for a deeper flavor
- Sourdough for a tangy twist
- Pretzel bread for a unique texture
Cheese Options
- Gruyère for a nuttier flavor
- Emmental for a milder Swiss option
- Provolone for a creamier texture
- Smoked Gouda for an extra smoky dimension
Additional Toppings
- Thinly sliced red onion for crunch
- Dijon mustard for extra tanginess
- Sliced dill pickles for acidity
- Fresh coleslaw for added crunch
Serving Suggestions
A Kielbasa Reuben makes for a substantial meal on its own, but here are some complementary sides:
- Crispy dill pickle spears
- Kettle-cooked potato chips
- German potato salad (served warm)
- Fresh green salad with a light vinaigrette
- Dill pickle soup (a Polish classic)
- Homemade sauerkraut balls
- Cold refreshing kombucha or craft soda
For a more filling meal, serve with a cup of hot borscht or a cold cucumber soup in summer months.
Make-Ahead and Storage Tips
If you’re planning ahead or have leftovers, here are my recommendations:
Make-Ahead Components
- Russian dressing can be made up to 3 days in advance
- Kielbasa can be sliced and cooked the day before
- Sauerkraut can be drained and seasoned a day ahead
Storage
- Assembled but ungrilled sandwiches can be wrapped tightly and refrigerated for up to 8 hours
- Grilled sandwiches are best enjoyed immediately but can be wrapped in foil and reheated in a 300°F oven for 10-15 minutes
- Leftover components should be stored separately in airtight containers
Freezing (Not Recommended)
I don’t recommend freezing assembled sandwiches as the texture suffers significantly. However, you can freeze:
- Sliced bread (double-wrapped to prevent freezer burn)
- Cooked kielbasa (for up to 2 months)
The Cultural Crossover: Polish Meets American
The Kielbasa Reuben represents a beautiful marriage of culinary traditions. The traditional Reuben sandwich has roots in American deli culture, while kielbasa brings in centuries of Polish sausage-making expertise.
This fusion makes perfect sense historically. Many Polish immigrants settled in the same Northeastern American cities where Jewish delicatessens popularized the Reuben. This sandwich honors those cultural connections and creates something new and exciting in the process.
The traditional Reuben was reportedly created in the early 20th century, either by a grocer named Reuben Kulakofsky in Omaha, Nebraska, or by Arnold Reuben, the owner of Reuben’s Delicatessen in New York City. Regardless of its origin, the sandwich became a staple in American delis.
My Polish-American adaptation keeps the essence of what makes a Reuben great while introducing the distinctive flavors of kielbasa. It’s a sandwich that honors both traditions while creating something uniquely delicious.
Frequently Asked Questions
Here’s a Q&A section addressing common questions about this recipe:
Q: What type of kielbasa works best for this sandwich? Traditional smoked Polish kielbasa works wonderfully. Look for a kielbasa with visible garlic pieces and a good meat-to-fat ratio. Both pork and beef varieties work well, though I prefer all-pork kielbasa for its juiciness.
Q: Can I use store-bought Russian dressing instead of making it from scratch? While you can use store-bought dressing in a pinch, homemade Russian dressing offers significantly better flavor. The fresh ingredients and ability to adjust seasoning to your preference make it worth the extra few minutes of preparation.
Q: How do I prevent my sandwich from getting soggy? Three key steps: thoroughly drain the sauerkraut, pre-cook the kielbasa to render some of the fat, and toast the bread properly before adding toppings. Also, serve the sandwiches immediately after grilling.
Q: Is there a way to make this sandwich lighter? Yes! Try using turkey kielbasa, reduced-fat Swiss cheese, and light mayonnaise in the Russian dressing. You can also serve it open-faced with just one slice of bread to reduce calories.
Q: Can I prepare components ahead for a party? Absolutely! The Russian dressing, cooked kielbasa, and drained sauerkraut can all be prepared a day ahead. Store them separately in the refrigerator, then assemble and grill the sandwiches just before serving.
Q: What’s the best way to reheat leftover sandwiches? Wrap the sandwich in foil and heat in a 300°F oven for about 10 minutes. Alternatively, you can disassemble the sandwich and reheat the components separately before reassembling, which often yields better results.
Q: How spicy is this sandwich? As written, the recipe has a mild to medium heat level from the horseradish and hot sauce in the Russian dressing. You can easily adjust the spiciness by increasing or decreasing these ingredients.
Q: Can I make this in an air fryer or panini press? Yes to both! In an air fryer, cook at 370°F for about 4-5 minutes, checking frequently. In a panini press, cook until the bread is golden and the cheese melts, usually 3-4 minutes.
A Perfect Sandwich for Any Occasion
The Kielbasa Reuben is versatile enough to fit many occasions:
- Weekend lunch with family
- Game day gathering with friends
- Casual dinner paired with soup
- Lunch box option (pack components separately and assemble before eating)
- Brunch alternative to typical fare
- Holiday appetizer (cut into quarters)
I’ve served these sandwiches at everything from casual family meals to sophisticated dinner parties where I cut them into bite-sized pieces for appetizers. They’re always a hit and generate plenty of questions about the recipe.
Conclusion
The Kielbasa Reuben represents the best of fusion cuisine—taking beloved elements from different culinary traditions and combining them to create something even more delicious than the sum of its parts. The smoky, garlicky notes of Polish kielbasa bring new dimensions to the classic Reuben framework, resulting in a sandwich that’s both familiar and excitingly different.
I hope you’ll give this recipe a try and experience the magic of this Polish-American crossover for yourself. The detailed steps and insider tips I’ve shared should help you create a sandwich that’s perfectly balanced in flavors and textures. And don’t be afraid to experiment with the variations to make it your own personal favorite!
Whether you’re a longtime Reuben enthusiast or new to the world of grilled sandwiches, this Kielbasa Reuben deserves a place in your recipe collection. It’s comfort food at its finest—satisfying, flavorful, and just a little bit different from what you might expect.
Happy cooking, and enjoy every bite of your homemade Kielbasa Reuben!
