Kielbasa Melt with Swiss and Onions
Kielbasa Melt with Swiss and Onions
Ingredients
For the Caramelized Onions
- 2 yellow onions, thinly sliced
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Kielbasa
- 1 pound smoked kielbasa, cut into 1/4-inch thick rounds
For Assembling the Melts
- 10 slices rye bread
- 10 slices Swiss cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 2 tablespoons unsalted butter, softened, for spreading
Instructions
- 1
Begin by caramelizing the onions. In a large skillet or Dutch oven, melt the unsalted butter and olive oil over medium-low heat. Add the thinly sliced yellow onions, granulated sugar, salt, and black pepper. Stir to coat.
⏱️ 2 min
- 2
Cook the onions slowly, stirring occasionally, for 15-20 minutes, or until they are deeply golden brown and very tender. If they start to dry out, add a tablespoon or two of water to deglaze the pan and prevent burning. Remove from heat and set aside.
⏱️ 18 min
- 3
While the onions are caramelizing, prepare the kielbasa. In a separate skillet, cook the 1/4-inch thick rounds of smoked kielbasa over medium heat for 5-7 minutes, flipping occasionally, until browned and slightly crispy. Drain any excess fat and set aside.
⏱️ 7 min
- 4
In a small bowl, combine the Dijon mustard and mayonnaise. This will be your spread for the sandwiches.
⏱️ 1 min
- 5
To assemble the melts, spread a thin layer of the softened unsalted butter on one side of each slice of rye bread. On the unbuttered side of five of the slices, spread a generous amount of the Dijon-mayonnaise mixture.
⏱️ 3 min
- 6
On top of the Dijon-mayonnaise spread, layer one slice of Swiss cheese, then a portion of the cooked kielbasa rounds, followed by a spoonful of the caramelized onions, and finally another slice of Swiss cheese. Top with the remaining rye bread slices, buttered side out.
⏱️ 4 min
- 7
Heat a large skillet or griddle over medium heat. Place the assembled sandwiches in the hot skillet, buttered side down. Cook for 3-5 minutes per side, or until the bread is golden brown and crispy, and the cheese is melted and gooey.
⏱️ 8 min
- 8
Remove the Kielbasa Melts from the skillet, slice in half if desired, and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kielbasa Melt with Swiss and Onions
Ingredients
For the Caramelized Onions
- 2 yellow onions, thinly sliced
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Kielbasa
- 1 pound smoked kielbasa, cut into 1/4-inch thick rounds
For Assembling the Melts
- 10 slices rye bread
- 10 slices Swiss cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 2 tablespoons unsalted butter, softened, for spreading
Instructions
- 1
Begin by caramelizing the onions. In a large skillet or Dutch oven, melt the unsalted butter and olive oil over medium-low heat. Add the thinly sliced yellow onions, granulated sugar, salt, and black pepper. Stir to coat.
⏱️ 2 min - 2
Cook the onions slowly, stirring occasionally, for 15-20 minutes, or until they are deeply golden brown and very tender. If they start to dry out, add a tablespoon or two of water to deglaze the pan and prevent burning. Remove from heat and set aside.
⏱️ 18 min - 3
While the onions are caramelizing, prepare the kielbasa. In a separate skillet, cook the 1/4-inch thick rounds of smoked kielbasa over medium heat for 5-7 minutes, flipping occasionally, until browned and slightly crispy. Drain any excess fat and set aside.
⏱️ 7 min - 4
In a small bowl, combine the Dijon mustard and mayonnaise. This will be your spread for the sandwiches.
⏱️ 1 min - 5
To assemble the melts, spread a thin layer of the softened unsalted butter on one side of each slice of rye bread. On the unbuttered side of five of the slices, spread a generous amount of the Dijon-mayonnaise mixture.
⏱️ 3 min - 6
On top of the Dijon-mayonnaise spread, layer one slice of Swiss cheese, then a portion of the cooked kielbasa rounds, followed by a spoonful of the caramelized onions, and finally another slice of Swiss cheese. Top with the remaining rye bread slices, buttered side out.
⏱️ 4 min - 7
Heat a large skillet or griddle over medium heat. Place the assembled sandwiches in the hot skillet, buttered side down. Cook for 3-5 minutes per side, or until the bread is golden brown and crispy, and the cheese is melted and gooey.
⏱️ 8 min - 8
Remove the Kielbasa Melts from the skillet, slice in half if desired, and serve immediately.
⏱️ 2 min