Ingredients:

  • 4 Kielbasa sausages, sliced into rounds (approximately 1 lb/450 g)
  • 2 Sweet onions, thinly sliced
  • 2 cups Sauerkraut, drained (approximately 300 g)
  • 1 cup Gruyere cheese, sliced (approximately 100 g)
  • 4 Crusty rolls (such as hoagies or ciabatta)
  • ½ cup Whole grain mustard (approximately 120 g)
  • ¼ cup Jalapeño jelly (approximately 60 g)

Instructions:

  1. In a small bowl, combine whole grain mustard and jalapeño jelly. Mix well to create the zesty spread.
  2. Heat the cast iron skillet over medium heat. Add sliced kielbasa and cook until browned and caramelized, about 5-7 minutes. Remove from skillet and set aside.
  3. In the same skillet, add the sliced sweet onions. Sauté until they soften and start to brown, about 5-8 minutes. Stir in the drained sauerkraut and continue cooking for another 8 minutes, allowing excess moisture to evaporate.
  4. Preheat the broiler. Slice the crusty rolls in half. Optionally, scoop out some bread from the center to make more room for the fillings.
  5. Spread some of the mustard-jalapeño mixture on the bottom half of each roll. Layer on the seared kielbasa rounds, followed by the sautéed onions and sauerkraut mixture. Top with a slice of Gruyere cheese.
  6. Place the assembled sandwiches under the broiler along with the top halves of the rolls (cut-side up) until the cheese melts and edges of the bread are crisp, about 3-5 minutes.
  7. Remove from the broiler, spread more of the mustard-jalapeño condiment on the top half of each roll, close the sandwiches, and serve immediately.