A German twist on the classic deli sandwich.
- 4 links of smoked bratwurst, split down the middle lengthwise
- 1 pound sauerkraut, drained of excess liquid
- 1/2 cup sweet corn, red pepper OR sweet pepper-apple relish
- Sharp, grainy or German mustard
- 8 slices havarti cheese with dill
- 8 slices onion rye bread
Yields: 4 servings
Preheat an electric sandwich press and grill or grill pan to medium high. These sandwiches can also be made in a regular skillet if you don't have a sandwich press.
Place the split bratwurst on the grill or grill pan and cook until marked and heated through. Keep pressing them down while they cook so they don't curl up.
While the bratwurst are cooking, combine the sauerkraut and relish in a bowl. Place 4 slices of the onion rye on a cutting board, spread them with a little mustard and top with a slice of the havarti. Top the cheese with a grilled bratwurst -- cutting the bratwurst to fit your bread -- some of the relish/sauerkraut mixture, then another slice of the havarti.
Slather the remaining slices of bread with some more mustard and place them on top of each sandwich. If you are making these in a skillet, lightly butter the bread before adding them to the skillet. To press it down, get a brick from your garden, wrap it in tin foil and use it to weight down your sammy. If using a sandwich press you can grill the sandwiches dry. Yum-O!
- latest show clips
- celebrity friends
- cooking videos
- rachael between the scenes
- backstage pass
- tips and stories
- be on the show
- set tour
- audience tickets
- rachael's bio
- what's rach wearing
- rach on the radio
- follow us on twitter
- join us on facebook