Bratwurst Reubens

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“A German twist on the classic deli sandwich. Recipe is from Rachael Ray.”

Ingredients Nutrition

  • 4 links of smoked bratwursts, split down the middle lengthwise
  • 1 lb sauerkraut, drained of excess liquid
  • 12 cup sweet corn relish or 12 cup sweet red pepper relish or 12 cup sweet pepper apple relish
  • German mustard
  • 8 slices havarti with dill
  • 8 slices onion rye bread


  1. 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.
  2. Place the split bratwurst on the grill or grill pan and cook until marked and heated through.
  3. Keep pressing them down while they cook so they don't curl up.
  4. While the bratwurst are cooking, combine the sauerkraut and relish in a bowl.
  5. 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.
  6. 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.
  7. Slather the remaining slices of bread with some more mustard and place them on top of each sandwich.
  8. If you are making these in a skillet, lightly butter the bread before adding them to the skillet.
  9. To press it down, get a brick from your garden, wrap it in tin foil and use it to weight down your sammy.
  10. If using a sandwich press you can grill the sandwiches dry.

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