The Gut-Wrencher
1 foot length of Italian bread
Yellow mustard (optional, or spicy brown)
2 hamburger patties -- cooked to taste 4-ounce
6 ounces kielbasa -- cut into 1/4-inch-thick disks
Sliced boiled ham (optional)
2 slice provolone cheese
1/2 cup sauerkraut -- drained
1/4 cup sweet onion -- grilled
1/4 cup sliced roasted red pepper
Slice the bread into two pieces and then slice each piece in half
horizontally. Smear the bottom of each half with mustard if desired.
Lay the hamburger patties over the mustard. Top the burgers with
kielbasa, a slice or two of boiled ham if desired, and the provolone.
Arrange the sauerkraut on the cheese, then add the onion and roasted
pepper. More mustard on the remaining bread, then place the bread on top and serve.
- Note on roasting the peppers: Roast the peppers directly under a
hot broiler or over a flame. The goal is to blacken the skin, but not
burn the flesh. Once they are blackened, remove them from the grill
or oven and wrap each pepper in a damp paper towel for easier
handling. Unwrap the towel and peel the skin ofF the peppers; it
should strip away easily. Split open the peppers and remove the stem
and seeds, and they are ready to be piled onto the sandwich.
Makes 1 sandwich.
"Serve it with beer and many, many napkins."
1 foot length of Italian bread
Yellow mustard (optional, or spicy brown)
2 hamburger patties -- cooked to taste 4-ounce
6 ounces kielbasa -- cut into 1/4-inch-thick disks
Sliced boiled ham (optional)
2 slice provolone cheese
1/2 cup sauerkraut -- drained
1/4 cup sweet onion -- grilled
1/4 cup sliced roasted red pepper
Slice the bread into two pieces and then slice each piece in half
horizontally. Smear the bottom of each half with mustard if desired.
Lay the hamburger patties over the mustard. Top the burgers with
kielbasa, a slice or two of boiled ham if desired, and the provolone.
Arrange the sauerkraut on the cheese, then add the onion and roasted
pepper. More mustard on the remaining bread, then place the bread on top and serve.
- Note on roasting the peppers: Roast the peppers directly under a
hot broiler or over a flame. The goal is to blacken the skin, but not
burn the flesh. Once they are blackened, remove them from the grill
or oven and wrap each pepper in a damp paper towel for easier
handling. Unwrap the towel and peel the skin ofF the peppers; it
should strip away easily. Split open the peppers and remove the stem
and seeds, and they are ready to be piled onto the sandwich.
Makes 1 sandwich.
"Serve it with beer and many, many napkins."