JANUARY 14TH – HOT PASTRAMI SANDWICH

Reuben Brats

5 smoked brats

5 dark rye hoagie rolls

5 thin slices Swiss cheese

1 tsp. butter

1 large onion, sliced

1 (14 oz.) can sauerkraut

Rueben Sauce:

1/3 c. Thousand Island dressing

1/3 c. coarse ground mustard

Grill brats according to directions. Keep warm. Saute sliced onions in pan with 1 tsp. butter over medium low heat until they turn a light golden brown. Keep warm. Warm sauerkraut in saucepan until heated through. Blend dressing and mustard together to make reuben sauce. To make sandwich: place 2 Tbsp. sauce on open faced hoagie roll; add 1 slice Swiss cheese, onions, brat. Top with sauerkraut and serve warm. Yield: 5.

7/11/08