Reubens With Stoneground Mustard Recipes

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.

Steps:

• Preheat oven or toaster oven to 450 degrees. Toast and butter bread. Drain sauerkraut. On a small rimmed baking sheet, pile several slices corned beef on unbuttered side of 1 slice bread and warm in oven, 5 minutes. Remove from oven and top with sauerkraut and a few slices of Swiss cheese. Bake until cheese melts. Spread mustard on other slice bread andplace on top of sandwich. Serve with pickles.

Steps:

• Whisk all ingredients together and store in a glass jar and refrigerate. It makes 1 Cup.
• 2 ENJOY!

Steps:

• Preheat griddle pan to medium-high heat.
• Heat small skillet over medium heat.
• Mix sauerkraut, beer or cider, and mustard in small skillet and simmer 10 minutes.
• Cut kielbasa into 4 portions and split sausage pieces in half, opening them up.
• Grill the sausages on hot griddle until crispy on both sides, about 7-8 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 out 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 sandwich on griddle until crispy.
• Cut and serve.

Steps:

• Place one slice of bread on work surface and top with the corned beef, sauerkraut, and Swiss cheese. On the other piece of bread, spread one side with Russian dressing or spicy brown mustard. Place dressing-side down on top of Swiss cheese to form a sandwich.
• Heat a cast-iron skillet over medium heat. Add 1/2 tablespoon butter to the pan and place the sandwich on top of the melted butter. Cook until golden, pressing down with a spatula, about 2 minutes. Lift the sandwich from the skillet and add the remaining 1/2 tablespoon butter. Toast the other side of sandwich until golden and the cheese has melted, 2 to 3 minutes. Serve with pickles.