Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Two Cheddar Grilled Brat 'n Slaw Sandwic




Source of Recipe


Grilled Cheese


List of Ingredients




3 cups purchased pre-shredded coleslaw mix
1/2 tsp celery seed
1/2 cup finely chopped or shredded apple (skin on)
4 oz shredded sharp white cheddar cheese
2/3 cup ranch style dressing, purchased
6 heat and serve Johnsonville Smoked Brats
12 slices sharp cheddar cheese
12 slices of dense country style white bread*
1/3 cup melted butter
1/4 cup mayonnaise
2 tbsp honey mustard
2 tsp fresh chopped chives

Recipe



*BreadSmith County Buttertop Bread is a good Midwest bread to use.
In a large bowl toss together the coleslaw mix, celery seed, apple and white cheddar. Pour salad dressing into bowl and toss and stir until coleslaw is coated; cover and refrigerate.

Microwave brats as directed on package to heat. Let set 2 minutes then slice each in half diagonally then again lengthwise in half (4 pieces per brat).

Place 6 pieces of bread on a working surface and top each with a slice of cheddar cheese. Arrange 4 pieces of bratwurst over the cheese on each bread slice. Retrieve coleslaw from refrigerator; stir using a slotted spoon. Using the slotted spoon to avoid excess liquid, mound coleslaw over the brats to within 1/2-inch of bread edges-dividing equally. Top with a slice of cheddar cheese. Cover with remaining bread slices; lightly press to compact. Brush tops with melted butter. In a small saucer combine the mayonnaise, mustard and chives. Lightly spread over the buttered tops of bread (using only l/2 of the mixture).

Heat a 12-inch Teflon® coated non-stick skillet over medium-low and once heated, place sandwiches (three at a time) mayonnaise side down into skillet. Cover skillet and grill until bottoms are golden-about 2 to 3 minutes. Press down on sandwiches to compact. Brush tops with butter then lightly spread mayonnaise mixture over butter-dividing equally. Turn sandwiches over and cover skillet. Grill until bottoms are golden and cheese has melted then turn over again and grill 30 seconds. Remove from skillet, keep warm while grilling remaining sandwiches. Cut diagonally and serve with chips! Makes 6 sandwiches.