Tailgate food takes on a whole new foodie experience with this deliciously simple Bratwurst Reuben Sandwich recipe.
Crowd-Loving Bratwurst Reuben Sandwich Recipe
For many up in the Midwest, tailgating is a way of celebrating with friends and family. And, I can’t think of any food so indicative of sports outings as bratwurst.
Bratwurst, or more commonly known as Brats, bring out the very best in home cooks as they are quick to cook, quick to grill and quick to eat. Some folks dispense with all the falderol and eat ’em plain, while others load theirs up with homemade sauerkraut, fresh chopped onions, mustard and ketchup. Delish!
The Pleasure of Tailgating – Make It a Brat
Is it the joy of the sporting event or the food prepared on the spot that draws crowds each season to stadium parking lots for some get-down, hot-off-the-grill food?
Well, this recipe for Bratwurst Reuben Sandwich fits the bill for everything soccer, baseball and football–just to name a few. Who wouldn’t love the idea of melding the tastes of old fashioned prepared brats with a super delicious ensemble of ingredients that’s sure to arouse even the finickiness of tastebuds? Time to make up some today.
So, I got to wondering how could I take this Bavarian favorite one step further–and then it came to me: make it a Reuben.
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Rueben’s, as you know, usually consist of “corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread.” (Wikipedia)
My Bratwurst Reuben Sandwich, however, is a melding of hearty flavors of sweet Bavarian sauerkraut, Wisconsin Aged Swiss Cheese, Thousand Island Dressing, and of course, a Wisconsin-made brat in a bun.
Boil your brats in a stockpot filled with beer for about 15 minutes. This step is important to help your brats stay plump and juicy.
Next, you can either pan fry your brats or grill them outdoors.
Because you par-cooked your brats, this process won’t take much time.
Now while the brats are frying, heat up the sauerkraut in a saucepan.
So once the bratwurst has been cooked to an internal temperature of 165 degrees F. You can either assemble the sandwich with your brat whole or halve it flat for a hoagie bun.
A rueben wouldn’t be a rueben without course mustard. Be sure to slather on as much as you like.
Then, add the Thousand Island Dressing liberally.
Adding a couple of slices of onion is always important when making a reuben sandwich.
Since I’m making a hoagie sandwich this time around, I decided to slice my bratwurst in half. But you don’t have to do this, keep it whole if you like. Oh, and don’t forget to add a slice of Swiss cheese.
Finally, scoop on the sauerkraut and that’s it! Dinnertime!
Trust me, you’ll agree that this Bratwurst Reuben Sandwich recipe is truly a twist of the sublime–that’s foodie talk for: it’s really yummy! And, best of all it’s simple to prepare, whether you choose to make it at home or in the parking lot of your favorite stadium. Enjoy!
For more delicious summer recipes, be sure to check out Wisconsin Homemaker’s Recipe Section.
Bratwurst Reuben Sandwich Recipe
- 15 Johnsonville’s Original Brats or Johnsonville’s Beer ‘n Bratwurst
- 24 oz beer (I prefer Miller Genuine Draft (MGD))
- 28 oz Frank’s Bavarian Sauerkraut (You can use Classic Sauerkraut too.)
- 1 cup Kraft Thousand Island Dressing
- 15 slices Sargento Aged Swiss Cheese
- 1 cup onion slices
- 1 cup Maille Old Style Mustard
- 15 Brat Buns
- In a large pot, add the brats and beer. Add water, if necessary to cover brats about 1/2 inch or so. Cover and boil for about 15 minutes. (Don’t allow the brats to split.)
- Remove brats and grill for about 5-7 minutes on each side until golden brown.
- Remove from heat.
- In a pot or microwave, heat the sauerkraut.
- Slice the hoagie bun open.
- On one side, knife on mustard, the other side thousand island dress. Add onion slices.
- Slice one brat in half (lengthwise) and lay it out on the lower part of the bun.
- Place a slice of Swiss Cheese on top of the brat.
- Layer with the warmed sauerkraut.
- Serve. Enjoy!