Prep 10 mins
Cook 10 mins
A German twist on the classic deli sandwich. Recipe is from Rachael Ray.
Make and share this Bratwurst Reubens recipe from Food.com.
- 4 links of smoked bratwursts, split down the middle lengthwise
- 1 lb sauerkraut, drained of excess liquid
- 1⁄2 cup sweet corn relish or 1⁄2 cup sweet red pepper relish or 1⁄2 cup sweet pepper apple relish
- German mustard
- 8 slices havarti with dill
- 8 slices onion rye bread
- Preheat an electric sandwich press and grill or grill pan to medium high. These sandwiches can also be made in a regular skillet if you don't have a sandwich press.
- Place the split bratwurst on the grill or grill pan and cook until marked and heated through.
- Keep pressing them down while they cook so they don't curl up.
- While the bratwurst are cooking, combine the sauerkraut and relish in a bowl.
- Place 4 slices of the onion rye on a cutting board, spread them with a little mustard and top with a slice of the havarti.
- Top the cheese with a grilled bratwurst -- cutting the bratwurst to fit your bread -- some of the relish/sauerkraut mixture, then another slice of the havarti.
- Slather the remaining slices of bread with some more mustard and place them on top of each sandwich.
- If you are making these in a skillet, lightly butter the bread before adding them to the skillet.
- To press it down, get a brick from your garden, wrap it in tin foil and use it to weight down your sammy.
- If using a sandwich press you can grill the sandwiches dry.
This was a great sandwich. Scaled down to just one for me and I loved every bite! I did forego the relish as we can't get it here, but I'm a traditionalist when it comes to wurst and kraut anyway and plenty of (hot) mustard is the only condiment I need.