From the SCCC Kitchen: Kielbasa sandwich offers color and flavor
SCHENECTADY Who’s got the Polska? Jay Larkin does.
Larkin says his Polish-style sandwich, the Polska sandwich, will make friends in any country.
“Grilled kielbasa — I love it,” he said. “I serve just grilled kielbasa at parties with toothpicks and a side of stone ground mustard. For those who may not be the biggest fans of a steak sandwich, here’s a great alternative.”
It’s a colorful alternative, too. The submarine-style snack is topped with red, green and yellow peppers, onions and melted cheese. “The caramelization you get when you grill the kielbasa is so unique, and especially in a sandwich like this,” Larkin said. “Now that you’ve melted some cheese over the tops of the peppers, onions and the kielbasa, it’s just fantastic.”
Once the kielbasa has been grilled, Larkin added, chefs can put the lengths of sausage through a “rough chop” with a kitchen knife.
“In most culinary instances, you’re looking at very precise and consistent,” he said. “If you have some that are slightly larger or smaller, it’s not the end of the world.”
Larkin said American toppers are good for topping the Polish sandwich. Ketchup and A-1 steak sauce are acceptable.
So is hot sauce.
“Add a little bit of zing and zest to it,” Larkin said.
1 package of kielbasa
1 green pepper
1 red pepper
1 yellow pepper
6 slices of cheese (Cheddar, American, Swiss, Provolone or your choice)
2 hoagie rolls
Slice the kielbasa link in half lengthwise and in half again lengthwise. Grill the kielbasa until there is slight blackening or caramelization. Remove and let cool enough to handle. Dice the kielbasa into bite-size pieces. Slice the peppers and onion into strips and sauté with a small amount of butter or oil until they are just starting to soften.
Layer the bottom of the hoagie rolls with the kielbasa. Add peppers and onions and top with cheese of your choice. Place under broiler on high until the cheese melts or just starts to bubble. Remove and top with steak sauce, mustard, ketchup or a remoulade.
Plate and serve with chips, fries and a couple of pepperoncini.