Recipes Lunch 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. 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