Kielbasa Reuben Sandwich

Why You’ll Love This Recipe

This sandwich delivers everything you love about a Reuben—melty cheese, tangy kraut, creamy dressing—but with the added depth of rich, juicy kielbasa. The contrast between the crispy toasted bread and the warm, savory fillings makes each bite irresistible. It’s easy to prepare and perfect for a quick lunch, dinner, or casual game-day meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Rye bread (preferably marble or seeded)
• Kielbasa sausage, cooked and sliced
• Sauerkraut, drained and lightly squeezed
• Swiss cheese slices
• Russian or Thousand Island dressing
• Unsalted butter (for grilling)
• Optional: caraway seeds for extra rye flavor

Directions

1. Slice the cooked kielbasa into thin rounds or half-moons and warm them in a skillet until browned and heated through.
2. Butter one side of each slice of rye bread.
3. On the unbuttered side of half the bread slices, spread a generous layer of Russian or Thousand Island dressing.
4. Layer with Swiss cheese, warm kielbasa slices, and sauerkraut.
5. Top with another slice of cheese if desired, and place the remaining bread slices on top, buttered side out.
6. Heat a skillet or griddle over medium heat.
7. Grill the sandwiches until the bread is golden and crisp and the cheese has melted, about 3–4 minutes per side.
8. Slice in half and serve warm.

Servings and timing

This recipe makes 4 sandwiches.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

• Spicy Kick: Add a few dashes of hot sauce or a smear of spicy mustard to the dressing.
• Open-Faced: Serve as an open-faced melt under the broiler for a fork-and-knife version.
• Bacon Boost: Add crispy bacon strips for an extra savory punch.
• Turkey Kielbasa: Use turkey kielbasa for a lighter option with the same great flavor.
• Extra Crunch: Add pickles or sliced red onion for additional texture and tang.

Storage/Reheating

Reuben sandwiches are best served fresh and hot.
If storing, wrap leftover sandwiches tightly in foil and refrigerate for up to 2 days.
To reheat, place in a skillet over medium-low heat until warmed through and crisp, or warm in a toaster oven.
Avoid microwaving, as it may make the bread soggy.

FAQs

What type of kielbasa should I use?

Smoked pork kielbasa is traditional, but turkey or beef kielbasa also work well.

Can I make this sandwich ahead of time?

You can prep the components ahead, but for best texture, grill the sandwich fresh before serving.

What’s the difference between Russian and Thousand Island dressing?

Russian dressing is tangier and spicier, while Thousand Island is sweeter and creamier. Both work well in this sandwich.

Can I use a different bread?

Yes, but rye bread adds a classic Reuben flavor. Sourdough or whole grain are good alternatives.

Is this sandwich too salty?

Not if you balance ingredients well. Rinse or drain the sauerkraut to reduce saltiness if needed.

Can I make it dairy-free?

Use a dairy-free cheese alternative and a plant-based dressing for a dairy-free version.

Should the sauerkraut be hot or cold?

Warm sauerkraut works best for even heat distribution and better flavor integration.

Can I add other cheeses?

Yes. Gouda or provolone can be mixed with Swiss for a richer taste.

How do I keep the sandwich from falling apart?

Don’t overstuff it, and press gently with a spatula while grilling to help it hold together.

Can I serve this with a dipping sauce?

Absolutely. A side of extra dressing or spicy mustard makes a great dip.

Conclusion

The Kielbasa Reuben Sandwich is a bold, comforting spin on a deli classic. With smoky sausage, tangy sauerkraut, melty Swiss, and buttery grilled rye, it’s everything you love in a Reuben—just with even more flavor. Perfect for lunch, dinner, or a casual get-together, this sandwich is destined to become a repeat favorite.

Kielbasa Reuben Sandwich

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The Kielbasa Reuben Sandwich is a bold, savory twist on the traditional Reuben, made with smoky kielbasa, sauerkraut, Swiss cheese, and creamy dressing, grilled between buttery slices of rye bread for the ultimate comfort sandwich.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 sandwiches
• Category: Lunch
• Method: Grilling
• Cuisine: American
• Diet: Halal

Ingredients

1. 8 slices rye bread (marble or seeded preferred)
2. 12 oz kielbasa sausage, cooked and thinly sliced
3. 1 cup sauerkraut, drained and lightly squeezed
4. 8 slices Swiss cheese
5. 1/2 cup Russian or Thousand Island dressing
6. 2 tbsp unsalted butter, softened (for grilling)
7. Optional: caraway seeds for extra rye flavor

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Instructions

Warm the sliced kielbasa in a skillet over medium heat until browned and heated through.

1. Butter one side of each slice of rye bread.
2. Spread dressing on the unbuttered side of half the bread slices.
3. Top with a slice of Swiss cheese, warm kielbasa slices, and sauerkraut.
4. Add another slice of cheese if desired, then top with another bread slice, buttered side out.
5. Heat a skillet or griddle over medium heat.
6. Place sandwiches on the skillet and grill for 3–4 minutes per side, or until the bread is golden and cheese is melted.
7. Slice and serve warm.

Notes

• Drain sauerkraut well to avoid soggy sandwiches.
• Press sandwiches gently with a spatula while grilling to help them hold together.
• Use turkey kielbasa or plant-based options for dietary preferences.
• Russian dressing gives a tangy kick, but Thousand Island adds a sweeter flavor.

Nutrition

• Serving Size: 1 sandwich
• Calories: 610
• Sugar: 5g
• Sodium: 1460mg
• Fat: 38g
• Saturated Fat: 16g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 26g
• Cholesterol: 90mg