Mini Brat Reubens

Mini Brat Reubens

prep time

minutes
cook time

minute
servings
12
sandwiches

Ingredients


















Cooking Instructions

For slaw:


1

In large bowl, combine onion, mayonnaise, ketchup, lemon juice, Worcestershire sauce, salt and pepper. Whisk to combine. Add cabbage, carrots and pickles; toss well to incorporate dressing. Cover and refrigerate until ready to use. Slaw may be made up to 1 day ahead.


For sandwiches:


1

Place bratwursts in large heavy-bottomed pot. Add beer and enough water to cover brats. Add onion slices and bring to boil. Reduce heat and simmer until internal temperature of bratwursts reaches 160°F. At this point, bratwursts may be covered and refrigerated for up to 1 day. When ready to serve, slice bratwursts on bias into 1/3-inch thick slices. Heat skillet on stove or grill and brown slices on both sides.


2

When bratwurst slices are browned, build sandwiches. Place about 2 1/2 tablespoons cheese on bottom bun. Top with 2-3 grilled bratwurst slices, slaw and top bun. Serve immediately.


Ingredients


















Cooking Instructions

For slaw:


1

In large bowl, combine onion, mayonnaise, ketchup, lemon juice, Worcestershire sauce, salt and pepper. Whisk to combine. Add cabbage, carrots and pickles; toss well to incorporate dressing. Cover and refrigerate until ready to use. Slaw may be made up to 1 day ahead.


For sandwiches:


1

Place bratwursts in large heavy-bottomed pot. Add beer and enough water to cover brats. Add onion slices and bring to boil. Reduce heat and simmer until internal temperature of bratwursts reaches 160°F. At this point, bratwursts may be covered and refrigerated for up to 1 day. When ready to serve, slice bratwursts on bias into 1/3-inch thick slices. Heat skillet on stove or grill and brown slices on both sides.


2

When bratwurst slices are browned, build sandwiches. Place about 2 1/2 tablespoons cheese on bottom bun. Top with 2-3 grilled bratwurst slices, slaw and top bun. Serve immediately.


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