Brat Reubens


Here, chef Viet Pham tucks bratwurst into hearty hoagie rolls along with juicy pastrami and sliced Swiss cheese, then spreads them with his homemade Russian dressing. Slideshow:  Sandwich Recipes 

Brat Reubens
Photo: © Cedric Angeles
Total Time:
45 mins


  • 1/2 cup mayonnaise

  • 2 1/2 tablespoons ketchup

  • 2 tablespoons sweet pickle relish

  • Dash of Worcestershire sauce

  • 1 large hard-cooked egg, peeled and finely chopped

  • Kosher salt

  • Freshly ground pepper

  • Six 4-ounce bratwursts

  • 1 small onion, thinly sliced

  • One 12-ounce beer, such as Budweiser

  • Six 8-inch rye hoagie rolls, split and toasted

  • 6 slices of pastrami or corned beef

  • 6 slices of imported Swiss or provolone cheese

  • Confetti Giardiniera, for serving


  1. In a small bowl, whisk the mayonnaise with the ketchup, relish and Worcestershire sauce. Fold in the chopped egg and season the dressing with salt and pepper. Refrigerate until chilled.

  2. Meanwhile, in a large saucepan, cover the bratwursts and onion with the beer and 3 cups of water and bring to a boil. Simmer over moderately low heat until an instant-read thermometer inserted in the center of each brat registers 165°, 8 to 10 minutes. Transfer the brats to a plate.

  3. Heat a grill pan or large cast-iron skillet. Cook the bratwursts over moderately high heat until browned all over, about 5 minutes. Fill the rolls with the pastrami, cheese and brats. Top with some of the dressing and giardiniera and serve.

Suggested Pairing

Lots of breweries in the US are making Belgian-style beers that go expertly with brats.

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