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Pub Crawl

Created by:

Pamela Vachon — Astoria, NY

Everything you love about pub fare all wrapped up in a grilled cheese sandwich. Wisconsin cheddar and American cheeses mingle in a savory pimento blend studded with kielbasa, grainy mustard, and potato chips.

COOKING DIRECTIONS

In medium bowl combine Wisconsin American and cheddar cheeses, mayonnaise, Dijon mustard, Worcestershire sauce, and diced pimentos. Stir to combine ingredients. Split pretzel rolls in half; liberally butter insides of both halves.

Heat large sauteĢ pan over medium heat. Add kielbasa rounds and cook each side of rounds until heated through and beginning to brown, about 3-4 minutes. Remove from pan and set aside.

Place all 4 pretzel roll halves, butter-side-down in same pan and cook 1-2 minutes until golden. Remove pretzel tops from pan.

Flip bottoms to butter-side-up; top each bottom half with 1/2 of reserved pimento cheese mixture. Cover pan and cook 1-2 minutes or until cheese is completely melted. Remove from pan.

Layer 1/2 of the kielbasa rounds and handful of potato chips over cheese on each bottom half. Spread inside of pretzel tops liberally with grainy mustard and place over potato chip layer.

INGREDIENTS

2
  • 1/2 cup (2 ounces) Wisconsin American Cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin Cheddar cheese, shredded
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup diced pimentos, drained
  • 2 pretzel buns
  • Butter, softened, for grilling
  • 8 ounces kielbasa sausage, cut in 1/2-inch rounds
  • 1 cup kettle-cooked potato chips, slightly crushed
  • 2 tablespoons grainy mustard
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