Grilled Smoked Sausage Reuben
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||Smithfield Smoked Sausage Links
||Sauerkraut, excess moisture removed
||Thousand Island dressing
- Heat grill to medium heat. Slice smoked sausage links in half length-wise and place on the grill, sliced side down, for 4 minutes. Remove from grill; chop into 1/4-inch thick pieces.
- Assemble each sandwich by spreading butter on one side of a slice of bread and place buttered-side down on sheet tray on grill. Top bread with slice of Swiss cheese and approximately 1/2 cup of smoked sausage, followed by 1 tablespoon each of sauerkraut and Thousand Island dressing. Top with another slice of Swiss cheese. Butter one side of the remaining slice of bread; place on top of the sandwich, buttered-side up. Repeat for remaining sandwiches.
- Cook the sandwiches on one side until bread is toasted and golden brown. Using a spatula, flip the sandwiches over and cook on the second side until golden brown. Remove from grill; cut sandwiches in half before serving.