Reuben-style sandwiches with pan-seared and split brats on rye buns with Swiss cheese, sauerkraut and a creamy mustard-horseradish sauce.

Brat Reuben

Mustard Sauce:*
1/4 cup prepared mustard
1/4 cup mayonnaise
1 tablespoon horseradish

 

Sandwiches:
1 tablespoon butter
6 bratwurst, precooked
6 rye buns
6 slices Swiss cheese
1 1/2 cups sauerkraut, heated and drained

1. For Mustard Sauce: Mix the ingredients until well-blended.
2. For Sandwiches: Preheat the broiler.
3. Melt the butter in a large skillet. Add the bratwurst and cook over medium heat until brown (5 to 7 minutes). (To prevent piercing of the sausage casings, use tongs to turn the brats.)
4. When brown, slit open the brats, place on buns, and top with the cheese slices.
5. Broil the sandwiches open faced, 5-inches from the heat, for 3 to 5 minutes or until the cheese melts.
6. Top each with 1/4 cup of the sauerkraut and 1 tablespoon of the mustard sauce. Put the bun halves together and serve.

Makes 6 servings.

*Instead of making the mustard sauce, you can use bottled Thousand Island dressing.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.