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Grilled Turkey Sausage Reubens
Makes 4 Servings
*1 pound Shady Brook Farms or Honeysuckle White Sweet or Hot Italian Turkey Sausage
*8 slices rye bread
*4 teaspoons Dijon-style mustard
*8 slices (1 ounce each) Swiss cheese
*1 bag (about 1 pound) sauerkraut, drained, rinsed and squeezed dry
*2 large crunchy dill pickles, cut into thin diagonal slices
*2 thin slices from a large sweet onion, separated into rings
*1 tablespoon butter, cut into small pieces
1Cut sausages in half lengthwise; open and flatten. Place cut side down in a skillet; cook over medium-high heat, about 4 minutes per side or until browned and cooked through. Set aside.
2Spread each slice of rye bread with about 1/2 teaspoon of mustard; arrange 4 slices of bread, mustard side up, on a work surface. Top each with 1 slice of cheese, add a thin layer of sauerkraut, 4 or 5 slices of pickle, 2 or 3 pieces of sausage and a few onion rings, dividing all the ingredients evenly. Top each sandwich with remaining slices of cheese; cover with the remaining bread.
3In a large, nonstick skillet, melt half the butter over medium heat. Place sandwiches in skillet and press down firmly; toast until bread is golden and cheese begins to melt, about 5 minutes. Add the remaining butter and carefully turn the sandwiches. Cover and toast for 5 minutes on other side.
4Transfer to serving plates; cut in half and serve warm.
Recipe courtesy of Shady Brook Farms.
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