Recipes Lunch Sandwiches + Wraps Cold Cuts + Meat Sandwiches Brat Reubens 1 Review 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 By Viet Pham Published on August 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Cedric Angeles Total Time: 45 mins Yield: 6 Ingredients 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 Directions 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. 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. 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. Rate it Print