Kielbasa Sandwiches with Grilled Sweet Onions
These hearty sandwiches combine smoky kielbasa, tangy sauerkraut, and caramelized onions with melty Gruyere cheese and a zesty mustard-jalapeño jelly spread. Served on crusty rolls, they’re perfect for a satisfying lunch or casual dinner.
Ingredients
4 kielbasa sausages, sliced into rounds
2 sweet onions, thinly sliced
2 cups sauerkraut, drained
1 cup Gruyere cheese, sliced
4 crusty rolls
1/2 cup whole grain mustard
1/4 cup jalapeño jelly
Instructions
Mix together the mustard and jalapeño jelly until well combined to create the spread.
In a cast iron skillet, brown the kielbasa. Once slightly darkened around the edges, remove from the pan and set aside.
Preheat the broiler.
In the same pan, add the sweet onions and cook until just beginning to brown and soften.
Add sauerkraut to the pan with the onions and cook together for about 8 minutes, until most of the juices evaporate.
Slice the rolls and scoop out a bit of the inside bread if desired.
Assemble the sandwiches by spreading some of the mustard/jelly condiment on the bottom of each roll.
Pile on some kielbasa rounds, then the onion/sauerkraut mixture, and top with a slice of Gruyere cheese.
Place the pan under the broiler along with the top halves of the rolls (facing inside up) to slightly crisp the edges.
Once the cheese has melted, remove from the oven. Spread some more mustard/jelly condiment on the inside top of the roll and close the sandwich.
Notes
This sandwich can be prepped ahead—just reheat the kielbasa and onion mixture before assembling. If Gruyere isn’t available, Swiss or provolone also work well. For added spice, mix a few red pepper flakes into the onion and sauerkraut sauté.