Recipes Sandwiches + Wraps Cold Cuts + Meat Sandwiches WLTs (Wurst, Lettuce and Tomato Sandwiches) 3.0 (1) 3 Reviews 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 By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on May 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Abby Hocking Total Time: 30 mins Yield: 4 Ingredients 1 tablespoon extra-virgin olive oil 1/2 pound bratwurst, cut into 4-inch lengths and thinly sliced lengthwise into slabs Mayonnaise, for spreading 8 slices of multigrain sandwich bread, lightly toasted 2 medium tomatoes, sliced 2 Persian cucumbers, thinly sliced on the bias Kosher salt Pepper Baby lettuce leaves, for serving Directions 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. Rate it Print