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Bratwurst Reubens

Source of Recipe

From "One-Hour Comfort" by America's Test Kitchen


Recipe Introduction

"Okay, so maybe this Reuben isn't a looker in quite the same way as a traditional Reuben sandwich, with paler bratwurst standing in for the traditional rosy pink corned beef or pastrami. But it's so meaty, juicy, cheesy, and tangy that it's ready to challenge any other Reuben out there. Bratwurst is lighter in color than other sausages because it's most commonly made from pork and veal and is unsmoked. It also typically has caraway as one of its seasonings, making it a perfect pairing for the rye bread that's a must when making any flavor of Reuben. Just halve and brown the already cooked sausages in a skillet, and then build the sandwiches with Swiss cheese, sauerkraut, and tangy Russian dressing. Rather than cook each one individually on the stovetop, bake them all together on a baking sheet so they're ready to devour at the same time. Make sure to buy fully cooked bratwurst, which is usually sold near the hot dogs."

List of Ingredients

â—¦ 3 tablespoons unsalted butter, softened, divided
â—¦ 8 slices hearty rye bread
â—¦ 4 cooked bratwurst sausages, halved lengthwise
â—¦ ¼ cup mayonnaise
â—¦ 2 tablespoons whole-grain mustard
â—¦ 2 tablespoons ketchup
â—¦ 1 tablespoon dill pickle relish
â—¦ ¼ teaspoon salt
â—¦ 8 thin slices deli Swiss cheese (8 ounces)
â—¦ 1 cup sauerkraut, drained


Recipe

Adjust oven rack to upper-middle position and heat oven to 400 degrees. Spread 1 teaspoon butter on one side of each bread slice. Place bread slices, buttered side down, on baking sheet; set aside.

Wrap bottom of Dutch oven with aluminum foil. Melt remaining 1 teaspoon butter in 12-inch nonstick skillet over medium heat. Add bratwurst in single layer, weigh down with Dutch oven, and cook until well browned, about 2 minutes per side.

Whisk mayonnaise, mustard, ketchup, relish, and salt together in bowl and spread evenly on facing sides of each bread slice. Place one slice Swiss on each of four bread slices, then layer each with one-quarter of sauerkraut and browned bratwurst, finishing with one slice Swiss. Top with remaining 4 bread slices, buttered side up; press down to flatten. Bake until golden brown on both sides, flipping sandwiches halfway through baking. Serve.

Serves 4