Brat Reubens

• Meat

  • 6 4-ounce bratwursts
  • 6 slices Pastrami or corned beef

• Produce

  • 1 Onion, small

• Refrigerated

  • 1 Egg, large hard cooked

• Condiments

  • 2 1/2 tbsp Ketchup
  • 1/2 cup Mayonnaise
  • 2 tbsp Sweet pickle relish
  • 1 Dash Worcestershire sauce

• Baking & Spices

  • 1 Kosher salt
  • 1 Pepper, freshly ground

• Bread & Baked Goods

  • 6 8-inch rye hoagie rolls

• Dairy

  • 6 slices Imported swiss or provolone cheese

• Beer, Wine & Liquor

  • 1 12 ounce beer

• Other

  • Confetti Giardiniera, for serving

Found on foodandwine.com

Description

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

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