1Heat a small saucepan over medium heat. Add 1 tablespoon oil and cook sauerkraut, stirring often, until starting to brown, about 5 minutes. Remove from heat and cover.
2Heat remaining 1 tablespoon oil in a large frying pan. Cook sausages, turning once, until crispy on both sides, about 7 to 8 minutes total. Remove kielbasa and reduce heat to low.
3Lightly butter 1 side of each slice of bread. Build two sandwiches next to each other in warm pan, starting with one slice of bread, buttered side down; a slice of cheese; two pieces kielbasa; half the warm sauerkraut; another slice of cheese; and topping with another slice of bread that’s also spread with half the Dijon, buttered side up.
4Grill the sandwiches in the pan, covered, until crispy and golden, carefully turning once about halfway through, about 7 minutes total. Cut and serve with Russian dressing on the side, pickles and potato chips. .
Beef ribs can stand up to strong flavors. Here, a spicy-sweet rub with chili powder, cumin, cayenne, garlic, and brown sugar coats the meat, which is roasted to tenderness. Finishing on the grill with a smoky chipotle barbecue sauce ensures the meat gets a nice char and the sauce lacquers. Read more.
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.