BRATS AND SAUERKRAUT SANDWICH
Bratwurst is one of the German specialty sausages.
This is a great sandwich to serve after-the-game or to celebrate Octoberfest
- 8 slices German-style rye or pumpernickel bread
- Butter or margarine as desired, at room temperature
- 8 precooked bratwurst
- 1 pound sauerkraut
- Spicy German-style prepared mustard as desired
- 8 slices Muenster cheese
- 8 crisp dill pickle slices as an accompaniment
Butter both sides of bread slices. Arrange bread slices on a rack in a broiler pan; broil until slices are toasted. Do not broil second side of bread slices. Or, grill one side of bread slices on a hot grill. Arrange bread slices, untoasted-side-up, on a grill rack in a broiler pan; set aside.
Grill or pan-grill (in a large heavy skillet) brats to desired doneness, turning brats to brown evenly. While brats are browning, heat sauerkraut in a heavy saucepan over moderate heat; drain well.
With a sharp knife, slit brats in half lengthwise. Arrange 2 grilled brat halves on the untoasted side of each bread slice. Spread mustard as desired over brats of each sandwich. Top each with ¼ cup sauerkraut and then a cheese slice. Broil, about 6 inches from heat source, until cheese is melted. May cut each sandwich in half diagonally, if desired. Accompany each sandwich with a dill pickle slice and additional mustard. May also accompany with a knife and fork, if desired.
Variation: Top each sandwich with a second slice of toasted bread (buttered and toasted only on one side, toasted-side-up).