Brat Reubens

14 ingredients
10 steps

Ingredients

  • 1/2 cup mayonnaise
  • 2 1/2 tablespoons ketchup
  • 2 tablespoons sweet pickle relish
  • Dash of Worcestershire sauce
  • 1 large hard-cooked egg, peeled and finely chopped
  • Kosher salt
  • Freshly ground pepper
  • Six 4-ounce bratwursts
  • 1 small onion, thinly sliced
  • One 12-ounce beer, such as Budweiser
  • Six 8-inch rye hoagie rolls, split and toasted
  • 6 slices of pastrami or corned beef
  • 6 slices of imported Swiss or provolone cheese
  • Confetti Giardiniera, for serving

Directions

  1. 1
    In a small bowl, whisk the mayonnaise with the ketchup, relish and Worcestershire sauce.
  2. 2
    Fold in the chopped egg and season the dressing with salt and pepper.
  3. 3
    Refrigerate until chilled.
  4. 4
    Meanwhile, in a large saucepan, cover the bratwursts and onion with the beer and 3 cups of water and bring to a boil.
  5. 5
    Simmer over moderately low heat until an instant-read thermometer inserted in the center of each brat registers 165, 8 to 10 minutes.
  6. 6
    Transfer the brats to a plate.
  7. 7
    Heat a grill pan or large cast-iron skillet.
  8. 8
    Cook the bratwursts over moderately high heat until browned all over, about 5 minutes.
  9. 9
    Fill the rolls with the pastrami, cheese and brats.
  10. 10
    Top with some of the dressing and giardiniera and serve.

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