Grilled Smoked Sausage Reuben

I love Reubens. I had some leftover Thousand Island dressing, so I just had to make this twist on the old classic.


Don't be afraid of using smoked sausage instead of corned beef! Anita doesn't like corned beef, so this worked out great for us.

The original recipe calls for chopping the sausage. I prefer it halved.

Makes: 4 sandwiches
Prep time: 5 minutes
Cook time: 15 minutes
Printable Recipe

Ingredients:

• 1 (1 lb) package of smoked sausage
• 8 slices rye bread
• 4 T butter, softened
• 16 slices Swiss cheese
• 1/2 pound sauerkraut, drained
• 1/4 cup Thousand Island dressing

1. Grill sausage per package instructions. Let cool slightly and cut into half, then cut each half length-wise.

2. Butter one side of 4 slices of the bread. Place bread butter-side down in a sheet pan on the grill. Optionally, you can do this on your stove-top in a large skillet.

3. Top each slice of bread with a slice of Swiss, two slices of sausage, some kraut, the dressing, and another slice of cheese.

4. Butter one side of the remaining 4 slices of bread and top each sandwich with the bread, butter side up.

5. Cook sandwich until bread is browned, then flip and cook other side until browned.

6. Remove from grill and slice in half. Serve.