![Brat Reubens](https://cdn.statically.io/img/www.foodandwine.com/thmb/iSoF4R1fUMBHvuyI2dAUc16QtJc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201403-xl-brat-reubens-2000-8f9e111b8f45486db6483ed1e30ffe72.jpg)
Ingredients
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1/2 cup mayonnaise
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2 1/2 tablespoons ketchup
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2 tablespoons sweet pickle relish
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Dash of Worcestershire sauce
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1 large hard-cooked egg, peeled and finely chopped
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Kosher salt
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Freshly ground pepper
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Six 4-ounce bratwursts
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1 small onion, thinly sliced
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One 12-ounce beer, such as Budweiser
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Six 8-inch rye hoagie rolls, split and toasted
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6 slices of pastrami or corned beef
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6 slices of imported Swiss or provolone cheese
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Confetti Giardiniera, for serving
Directions
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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.
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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.
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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.