Polish Open Sandwich

Name: Polish Open Sandwich
Total time: 300 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 thick slices of rye bread; 2 traditional hunter's sausages (kielbasa mysliwska tradycyjna); 1 cup Polish sauerkraut (kapusta kwaszona); 2 tbsp Polish mustard (musztarda Sarepska); 1 tsp oil, for the griddle; 2 dill pickles, to serve

Celeste @celeste_xtina_C00K5

Essex

Salty saurkraut, the snap of the kielbasa and the griddle-toasted rye bread mean this is a spectacular of a sandwich... :hungry

Celeste @celeste_xtina_C00K5

Essex

Salty saurkraut, the snap of the kielbasa and the griddle-toasted rye bread mean this is a spectacular of a sandwich... :hungry

Saved

Ingredients

5 mins

2 servings

2thick slices of rye bread
2traditional hunter's sausages (kielbasa mysliwska tradycyjna)
1 cupPolish sauerkraut (kapusta kwaszona)
2 tbspPolish mustard (musztarda Sarepska)
1 tspoil, for the griddle
2dill pickles, to serve

Saved

Steps

5 mins

1

Heat griddle and brush with oil.
2

Split sausages lengthwise.
3

Put sausages on the griddle and cook for 3-5 minutes, pressing down to get marks from the griddle.
4

Move the sausages.to the side and put the slices of rye on the griddle, giving them around a minute each side...keep checking.
5

Meanwhile warm the sauerkraut in a small pot.
6

To serve place rye bread on plates, then squeeze any liquid out of the sauerkraut before putting it on the toasted rye.
7

Put a sausage on top of each piece, then top with mustard.
8

Put dill pickles on the side, and cut in half (if necessary...can be easier to eat that way)