A little background on this twist on the classic Reuben and the name 5-Finger Banjo Picker : There is a restaurant in Decatur, Alabama called “The Brick Deli and Tavern." It is a sandwich place in an unassuming brownstone building downtown and everything they serve is wonderful. One of the many sandwiches on the menu is the “5 Finger Banjo Picker." The original version features polish sausage, swiss cheese, sauerkraut, onions, jalapenos, hot mustard, and tomatoes on toasted rye bread. Like everything else, I embellished on the original and I have to make my own version at home. My Banjo picker is a little different so make sure the next time you find yourself around Decatur, Alabama you stop in at The Brick and compare!
In my version of the sausage reuben, I use smoked keilbasa, cajun-seasoned sauerkraut with bacon, a thick slice of grilled sweet vidalia onion, tomatoes, baby swiss, sliced jalapenos, and creole mustard on a grilled brioche bun (or whatever nice roll your local bakery has available)
Sausage Reubens
Chop bacon into small cubes and cook in a large skillet until browned. Add sauerkraut, beer brown sugar, caraway seed, and cajun seasoning to the pan without draining the bacon drippings. Heat until warmed through and mixture slightly reduces. Taste and adjust seasoning as desired.
Slice Vadalia Onions into 1/2" to 3/4" thick discs. Spear each disk with long toothpicks or sandwich frills to hold them together while grilling. Brush them lightly with oil, season to taste with salt and pepper, set aside.
Place sausage links on smoker or grill until internal temperature reaches 160°F. Tent sausauges and let them rest.
Grill onion slices until soft, slightly translucent, and browned on both sides. Tent and set aside.
Slice Tomatoes, set aside, and butter each bun top and bottom and grill until lightly toasted.
Place a slice of baby swiss cheese on the bottom of the sandwich bun. This will help to prevent the bottom of the bun from getting soggy.
Add spicy brown -or- creole mustard
Cut sausauge links in half lengthwise, and then cut into sandwich-sized lengths. Place 2 slices on each bun bottom.
Add some of the cajun sauerkraut mixture on top of the smoked sausages.
Add another slice of baby swiss. Why? Heck...why not?!
Now add the grilled vadalia onion. (be sure to remove the toothpicks)
Then some jalapenos...
and tomato...
And finally, the lid! I recommend stabbing a club frill into each one to hold it together.
The final product. Enjoy!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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