Thursday, May 31, 2012

Bratwurst Reubens

There we were looking into the fridge staring at leftover brats from Sunday’s neighborhood shindig while craving Reubens....hmmmmm...what's for dinner, what's for dinner....helllllooooo.  Necessity became the mother of the Bratwurst Reuben!

Imagine the good stuff of a Reuben grilled on rye, piled with sauerkraut, oozing with melted Swiss cheese…only using brats sizzled in the skillet instead of corned beef.  Quick and easy, too! 

All that was needed were a couple of Kosher dill pickle spears and a choice of Thousand Island Dressing or good old brown mustard.  Delish.  Or should that be deli-ish?  Not a kraut fan?  Make them into Rachels with a good slaw in place of the kraut!

Bratwurst Reubens

Makes 2

  • 4 slices rye bread
  • butter
  • 3 bratwursts, sliced almost through lengthwise and open like a book
  • 8 thin slices Swiss cheese
  • Sauerkraut, drained VERY well – I like the Bohemian-style kraut with caraway seeds
  • red onion, sliced so thin it's almost shaved
  • Mustard
  • Thousand Island dressing

Butter the bread.  In a large skillet or griddle, place 2 slices of rye side by side.  Top each slice with 2 slices of cheese, then 3 brat halves on each, 3-4 T of kraut spread out evenly on each, a layer of the red onion, 2 more slices of cheese on each and then top with the remaining buttered rye.

Grill over medium heat until each side is browned and beautiful and the cheese is melted.

Serve with mustard and/or Thousand Island dressing to dip.
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