Calling all Reuben fans — this Kielbasa Reuben Sandwich is a smoky, tangy twist on the classic. Instead of corned beef, slices of smoky kielbasa (Polish sausage) are layered on hearty rye bread with tangy sauerkraut, homemade Thousand Island dressing, and melty Swiss cheese. Grilled in butter until golden and bubbly, this sandwich is a lunchtime winner.
The recipe uses cured, smoked kielbasa sliced and pan-fried until browned, then stacked with Swiss cheese, drained sauerkraut, and a creamy Thousand Island spread on rye. The assembled sandwiches are finished in a skillet with butter until the bread is crisp and the cheese is perfectly melted.
What is kielbasa?
Kielbasa is a traditional Polish sausage commonly made from pork, though some varieties include beef or a blend of meats. It’s seasoned with garlic, salt, pepper, and other spices, giving it a savory, lightly smoky flavor. Kielbasa is available fresh or smoked; this recipe calls for the cured/smoked variety so you can slice and cook it quickly for a fast, flavorful sandwich.
Ingredients
Below are the core ingredients for making four Kielbasa Reuben sandwiches. The full amounts and details are included in the recipe card.
- Kielbasa — use the cured/smoked, fully cooked variety; slice into 1/4-inch rounds.
- Rye bread — a thicker Jewish-style or bakery rye holds up best.
- Sauerkraut — drain well to avoid sogginess.
- Thousand Island dressing — homemade or store-bought (Russian dressing works too).
- Swiss cheese — two slices per sandwich for a melty finish.
- Butter — for grilling the sandwiches until golden.
Step by step instructions
Use these steps as a concise guide to assemble and cook the perfect kielbasa Reuben.
Step 1. Heat a skillet over medium heat and brown the sliced kielbasa until both sides are golden, about 2–3 minutes. Remove and set aside.
Step 2. Lay out the rye slices and spread Thousand Island dressing on one side of each slice.
Step 3. On four of the bread slices, layer the browned kielbasa.
Step 4. Add drained sauerkraut over the kielbasa.
Step 5. Top each stack with two slices of Swiss cheese and finish with the remaining bread, dressing side down.
Step 6. Melt butter in a skillet over medium heat. Cook the sandwiches 2–3 minutes per side until the bread is golden and the cheese is melted. Serve immediately.
*These are abbreviated steps; the full recipe card below includes exact measurements, dressing instructions, and timing.
👩🍳Expert tips
- Brown the kielbasa: Searing the slices adds depth and enhances the smoky flavor.
- Drain the sauerkraut: Press or squeeze excess liquid out to keep the sandwich from becoming soggy.
- Pick a sturdy rye: Thicker, bakery-style rye holds up better to the fillings and grilling.
Serving suggestions
These sides pair well with the rich, melty kielbasa Reuben:
- Chips or fries — classic crisp potato chips or fries balance the sandwich.
- Coleslaw — a bright, crunchy slaw cuts through the richness.
- Potato salad — creamy or tangy styles both work well.
- Pickles — dill or other pickled vegetables add a clean, acidic bite.
- Soup or light salad — a bowl of soup or a fresh salad makes it a fuller meal.
Storage and make ahead
This sandwich is best served fresh for optimal crispness. Leftovers can be reheated wrapped in foil in a 350°F oven for 15–20 minutes to restore warmth and texture. If you make the Thousand Island dressing ahead of time, store it in an airtight container in the refrigerator for up to one week.
Frequently asked questions
Yes — Russian dressing is a classic alternative. The Thousand Island used here blends sweet pickle relish with a touch of horseradish for a slightly sweeter, tangy profile, but either dressing works well.
Other tasty sandwiches
Looking for more sandwich inspiration? Try variations ranging from paninis to grilled cheese with fruit and savory combinations.
-
Peach, Prosciutto and Burrata Panini
-
Rotisserie Chicken Salad With Roasted Grapes
-
Jammy Gorgonzola and Pear Grilled Cheese
-
Heirloom Tomato Sandwich with Pesto Aioli
Made this recipe? I’d love to hear about it — leave a rating and comment below the recipe. If you snapped a photo, tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Kielbasa Reuben Sandwich
Equipment
- Non-stick griddle or frying pan
Ingredients
Thousand Island Dressing
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1/8 tsp Worcestershire sauce
- 1/4 tsp prepared horseradish
- 1 tbsp sweet pickle relish (or finely chopped pickles)
- 1/8 tsp kosher or fine sea salt
Kielbasa Reuben Sandwich
- 12 ounces kielbasa, fully cooked/cured, sliced into 1/4-inch rounds
- 8 slices rye bread
- 1/2 cup Thousand Island dressing
- 1 cup sauerkraut, drained
- 8 slices Swiss cheese
- 4 tbsp butter, for grilling
Instructions
Thousand Island Dressing
- Add all dressing ingredients to a small bowl and whisk until combined. Set aside.
Kielbasa Reuben
- In a skillet over medium heat, cook the sliced kielbasa until browned on both sides, about 2–3 minutes.
- Lay out the bread and spread dressing on one side of each slice. On four slices, layer kielbasa, drained sauerkraut, and two slices of Swiss cheese. Top with the remaining bread, dressing side down.
- Heat a skillet over medium and melt 2 tablespoons butter until foamy. Cook two sandwiches at a time, 2–3 minutes per side, until golden and the cheese is melted. Repeat with remaining sandwiches and serve immediately.
Notes
- Brown the kielbasa for added flavor.
- Drain sauerkraut well to prevent a soggy sandwich.
- Choose a thick rye to support the fillings.
- Leftovers: reheat wrapped in foil at 350°F for 15–20 minutes. Homemade dressing keeps in the fridge up to one week.
Nutrition*
Serving: 1 sandwich | Calories: 802 kcal | Carbohydrates: 39 g | Protein: 27 g | Fat: 59 g | Saturated Fat: 24 g | Sodium: 1819 mg | Fiber: 5 g | Sugar: 8 g
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients and substitutions.
Made this recipe? Leave a comment and rating below. If you snapped a photo, tag @brunchandbatter on Instagram!