King Kronk Recipe

Preheat grill or pan

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Lightly oil the grates or pan to prevent sticking.

Brush the French roll lightly with 1 tsp olive oil (inside and out). Set aside for toasting later.

Grill the kielbasa whole: place the link on the hot grill and cook 4–6 minutes per side, rotating to get even char and an internal temperature of 160°F (71°C) if raw. If pre-cooked, grill until heated through and nicely charred, about 6–8 minutes total. Remove and tent with foil.

While sausage grills, slice the onion into 1/4-inch half-moons.

Heat a medium skillet over medium heat. Add 1 tbsp butter and 1 tsp olive oil. When butter foams, add the sliced onions and spread into an even layer.

Sprinkle 1 tsp sugar and 1 tsp salt over the onions to help them soften and caramelize. Cook, stirring every 2–3 minutes, for 8–12 minutes until softened and lightly browned. Reduce heat to medium-low if onions are browning too quickly. Stir in 1/2 tsp black pepper near the end. Taste and adjust seasoning.

In a small bowl, combine 1/4 cup mayonnaise, 1 tsp minced chipotle in adobo (more if you prefer heat), 1 tsp fresh lime juice, 1/2 tsp lime zest, 1/4 tsp smoked paprika, 1/2 tsp minced garlic, and 1/8 tsp salt.

Whisk until smooth and refrigerate until assembly to let flavors meld (at least 5 minutes). Taste and adjust chipotle or lime as desired.

Slice the tomato into 1/4-inch rounds. Lightly season the tomato slices with 1/8 tsp salt and 1/8 tsp black pepper. Shred or separate lettuce into crisp pieces and set aside.

When the kielbasa is nearly done, split the French roll lengthwise but not all the way through and butter the inside faces with 1 tsp butter.

Toast the roll: place buttered roll cut-side down on the grill or in a skillet over medium heat until golden and crisp, about 1–2 minutes. Remove.

Place the grilled kielbasa on the toasted roll. Lay 2 slices of provolone over the hot sausage so they melt slightly; if needed, return briefly to the grill or under a broiler for 30–60 seconds to melt.

Spread a generous layer (about 2 tbsp) of chipotle lime mayo on the top half of the toasted roll.

Top the melted provolone and sausage with the sautéed onions (about 1/3 cup), then add the seasoned tomato slices and shredded lettuce (about 1 cup).

Close the sandwich, press gently, slice in half if desired, and serve immediately while warm.