Food & Wine’s Justin Chapple loves a BLT, but here he opts to mix it up, using juicy bratwurst in place of bacon.
Slideshow:More Sandwich Recipes
1 tablespoon extra-virgin olive oil
1/2 pound bratwurst, cut into 4-inch lengths and thinly sliced lengthwise
Mayonnaise, for spreading
8 slices of multigrain sandwich bread, lightly toasted
2 medium tomatoes, sliced
2 Persian cucumbers, thinly sliced on the bias
Baby lettuce leaves, for serving
How to Make It
In a large nonstick skillet, heat the olive oil. Add the bratwurst and cook over moderately high heat, turning once, until browned and sizzling, about 5 minutes.
Spread mayonnaise on each slice of toast. Arrange the tomato and cucumber slices on 4 slices of the toast and season with salt and pepper. Top with the hot bratwurst and lettuce. Close the sandwiches and serve.
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