Grilled Kielbasa Sandwiches Recipes

Steps:

• Set grill to medium heat.
• In a blender or food processor blend the olive oil with the next 7 ingredients until emulsified; toss the lettuce leaves with about HALF of the vinaigrette and reserve the remainder to brush on the buns.
• Grill tops and bottoms of the buns on a lightly oiled grill rack (about 2 minutes per side; transfer cut-sides up to a platter or plate.
• Brush the cut sides of the top halves with remaining vinaigrette.
• On the bottom halves divide/mound the coated lettuce leaves.
• Cut the kielbasa sausage crosswise into 4 long sections, then half each section lenghwise (you may trim off the outside skin before grilling if desired).
• Grill the sausage slices on a lightly oiled grill rack about 3-4 minutes turning over once during cooking.
• Arrange 2 pieces of grilled sausage over the lettuce (2 pieces per sandwich) then top with sliced tomatoes (season the tomatoes with salt and pepper).
• Cover with top half of the rolls.
• Delicious!

Steps:

• Mix together your mustard and jelly until well combine. Your condiment is now ready. In a cast iron skillet, brown up the kielbasa. Once slightly darkened around edges, remove from the pan and set aside. Preheat broiler. In the same pan, add your sweet onions and grill up until just beginning to brown and soften. Add sauerkraut to the pan with the onions and cook together about 8 minutes, until most juices evaporate. Slice your rolls and scoop out a bit of the inside bread if desired. Next, assemble the sandwiches (in a pan preferably with sides if making many). First, spread some of the mustard/jelly condiment on the bottom. Next, pile on some kielbasa rounds (about 8 Don't Skimp!) then the onion/sauerkraut mixture and then top with a good slice of Gruyere Cheese. Place the pan under the broiler - along with the top of the rolls (facing inside up) to slightly crisp its edges Once cheese has melted, remove from the oven. PAY ATTENTION WHEN IN BROILER. Spread some more mustard/jelly condiment on the inside top of the roll and close the sandwich.

Steps:

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
• Cut kielbasa crosswise into 4 long sections, then halve each section lengthwise. If using kosher salami, cut lengthwise into 8 (1/4-inch-thick) slices. Trim off skin if desired.
• Whisk together oil, mustard, horseradish, vinegar, honey, salt, and pepper in a small bowl until emulsified. Toss lettuce with half of vinaigrette and reserve remainder.
• Grill tops and bottoms of rolls on lightly oiled grill rack, covered only if using a gas grill, turning over once, about 2 minutes total, then transfer, cut sides up, to a platter. Brush cut sides of top halves with remaining vinaigrette and mound salad on bottom halves.
• Grill sausage on lightly oiled grill rack, covered only if using a gas grill, turning over once, 3 to 4 minutes total, then arrange on top of lettuce (2 pieces per sandwich) and cover with top halves of rolls. Cut sandwiches in half crosswise.
• Note:.
• Sausage and rolls can be grilled in batches in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.

Steps:

• Preheat a griddle pan to medium-high.heat.
• Heat a small skillet over medium heat. Toast the seeds a couple of minutes then stir in sauerkraut, beer or cider, and mustard and simmer 10 minutes.
• Cut kielbasa into 4 portions and split the sausage pieces in half across, opening them up. Grill the sausages on the hot griddle until crispy on both sides, about 7 to 8 minutes total. Wipe some of the grease off the griddle and drop heat to low.
• Lightly butter 1 side of each slice of bread. Build butter-side-out sandwiches of grilled kielbasa, sauerkraut, and 2 slices of cheese; spread the top of each sandwich with red pepper relish before setting in place.
• Grill the sandwiches on the griddle until crispy. Cut and serve.