Grilling franks are not just for hot-dog buns. Pair our polish sausage with Swiss cheese, sauerkraut, and thousand island dressing to enjoy a twist to this classic German sandwich. Serve it spicy and serve it hot.
Spicy Polish Reuben
4 Frick’s Bacon Hot Polish Sausages
8 oz sliced Swiss cheese
1 cup saurkraut
4 Tblsp Thousand Island dressing
8 slices mable rye bread
4 Tblsp melted unsalted butter
Bias slice (cut at a roughly 45-degree angle) Polish sausage and pan fry until slices are slightly crisped and warm. Set aside.
Pre-heat Panini maker to 380F or to Panini setting. If using a skillet, heat to medium high prior to adding sandwich.
Using 1 Tblsp between 2 pieces of bread, spread Thousand Island dressing on one side of bread.
Top 1 slice of bread with 1/4 c. saurkraut.
Top saurkraut with 2 oz sliced Swiss cheese.
Top cheese with 1/4 of sliced Bacon Hot Polish Sausages.
Place bread on top of sausage, dressing side down.
Liberally butter top and bottom of sandwich and place into Panini maker or skillet. Grill sandwiches for 3 minutes in Panini maker, or 3 minutes per side in a skillet.
Remove from Panini maker and allow to cool 2 minutes before cutting.
A Chef Peter Rumbolo Creation