Name: Bratwurst Reuben
Total time: 30 min
Ingredients: 3 tablespoons unsalted butter , softened; 8 slices hearty rye bread; 4 cooked bratwurst sausages, halved lengthwise; 1/4 cup mayonnaise; 2 tablespoons whole-grain mustard; 2 tablespoons ketchup; 1 tablespoon dill pickle relish; 1/4 teaspoon salt; 8 thin slices deli Swiss cheese (8 ounces); 1 cup sauerkraut , drained

Why This Recipe Works

Bratwurst is lighter in color than other sausages because it's most commonly made from pork and veal and is unsmoked. It also typically has caraway as one of its seasonings, making it a perfect pairing for the rye bread that's a must when making any flavor of Reuben. Just halve and brown the already cooked sausages in a skillet, and then build the sandwiches with Swiss cheese, sauerkraut, and tangy Russian dressing. Rather than cook each one individually on the stovetop, bake them all together on a baking sheet so they're ready to devour at the same time.

Before You Begin

Make sure to buy fully cooked bratwurst, which is usually sold near the hot dogs, for this recipe.

Instructions

Adjust oven rack to upper-middle position and heat oven to 400 degrees. Spread 1 teaspoon butter on 1 side of each bread slice. Place bread slices, buttered side down, on baking sheet; set aside.

Melt remaining 1 teaspoon butter in 12-inch nonstick skillet over medium heat. Add bratwurst in single layer, weigh down with Dutch oven, and cook until well browned, about 2 minutes per side.

Whisk mayonnaise, mustard, ketchup, relish, and salt together in bowl and spread evenly on facing sides of each bread slice. Place 1 slice cheese on each of 4 bread slices, then layer each with one-quarter of sauerkraut and browned bratwurst, finishing with 1 slice cheese. Top with remaining 4 bread slices, buttered side up; press down to flatten. Bake until golden brown on both sides and cheese is melted, about 12 minutes, flipping sandwiches halfway through baking. Serve.