Grilling franks are not just for hot-dog buns. Pair our polish sausage with Swiss cheese, sauerkraut, and thousand island dressing to enjoy a twist to this classic German sandwich. Serve it hot!

Prep Time:

14 MIN

Cook Time:

06 MIN

Total Time:

20 MIN



Polish Reuben


4 Frick’s Polish Sausages
8 oz sliced Swiss cheese
1 cup saurkraut
4 Tblsp Thousand Island dressing
8 slices mable rye bread
4 Tblsp melted unsalted butter


Bias slice (cut at a roughly 45-degree angle) Polish sausage and pan fry until slices are slightly crisped and warm. Set aside.
Pre-heat Panini maker to 380F or to Panini setting. If using a skillet, heat to medium high prior to adding sandwich.
Using 1 Tblsp between 2 pieces of bread, spread Thousand Island dressing on one side of bread.
Top 1 slice of bread with 1/4 c. saurkraut.
Top saurkraut with 2 oz sliced Swiss cheese.
Top cheese with 1/4 of sliced polish sausages.
Place bread on top of sausage, dressing side down.
Liberally butter top and bottom of sandwich and place into Panini maker or skillet. Grill sandwiches for 3 minutes in Panini maker, or 3 minutes per side in a skillet.
Remove from Panini maker and allow to cool 2 minutes before cutting.

A Chef Peter Rumbolo Creation