Sausage Reuben

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 links smoked sausage
• 12 slices rye bread
• 1 (16 ounce) jar of german-style sauerkraut
• 1 lb swiss cheese (thin sliced)
• 1/2 cup hot mustard
• 1/4 cup butter

Recipe

• 1 slice each link down the middle, but not all the way through through, then spread the link open (butterfly). fry the links until lightly browned on each side in a frying pan.
• 2 melt/soften the butter and spread on all twelve slices of bread, then turn the bread over.
• 3 spread the hot/spicy mustard (i use a jalapeno mustard) on all 12 slices. you should now have twelve slices of bread with butter on the bottom and mustard on the top.
• 4 heat the sauerkraut in a sauce pan until thoroughly heated, then drain all the excess juice, pressing out as much of the juice as you can. discard the juice. i do this so the sandwich doesn't get soggy.
• 5 working with six slices of the bread (with butter on the down side and the mustard side up), place sliced cheese (enough to cover the bread), then a sausage link (spread open), then a heap of sauerkraut, followed my another slice of cheese. then top with a slice of bread, butter side up. you should end up with 6 sandwiches.
• 6 brown the sandwiches (both sides) in a frying pan, griddle, or panini press (my personal choice).
• 7 when cheese is melted and the bread is lightly toasted, remove from heat, let stand 5 minutes. slice each sandwich diagonally. serve with a dill pickle slice and your favorite chips.