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