Kielbasa Sandwiches with Grilled Sweet Onions and Sauerkraut, Melted Cheese and Mustard Jalapeno Spread

It's torture taking pictures of a sandwich like this ~ I tried to come up with a witty analogy to explain why ~ but none seemed appropriate.

Anyway...I'm pretty sure YOU KNOW WHY. (Unless you can't stand Sauerkraut or keep Kosher or Vegetarian...then you have your own whole set of reasons....) 

So enough small talk,  let's get down to The Playbook...

There are three things men need to SEE the night of the BIG GAME to consider the evening a memorable football extravaganza!

Depicted Below (not necessarily in order of importance):  Sausage.  Cheese.  Beer.



Some might argue Bikinis too...but I disagree.

A tray of these, Mini Kielbasa Sandwiches with Grilled Sweet Onions and Sauerkraut, melted Gruyere Cheese, Whole Grain Dijon Mustard and a Sweet-n-Spicy Jalapeno Spread....

...is about as SEXY as the classic American sporting event should EVER...EVER GET!

Kielbasa Sandwiches with Grilled Sweet Onions, Sauerkraut, Melted Cheese and Mustard Jalapeno Spread

Ingredients:

Quality Polish Kielbasa, sliced into 1/4 inch circles
12 oz Sauerkraut
1 large sweet onion, sliced in thin rounds
Equal parts Whole Grain Dijon Mustard and a Spicy Jalapeno Jelly
Gruyere Cheese
Small Crusty Rolls

Directions:

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.

Serve with BEER and CHIPS!