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Grilled Turkey Sausage Reubens
Ingredients
| * | 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 |
Instructions
| 1 | Cut 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. |
| 2 | Spread 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. |
| 3 | In 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. |
| 4 | Transfer to serving plates; cut in half and serve warm. |
Source
Recipe courtesy of Shady Brook Farms.
Visit www.shadybrookfarms.com for more great recipes.
Visit www.shadybrookfarms.com for more great recipes.