As you may have noticed by now, I am a lover of all types of sandwiches, hot or cold, vegetarian or meaty, American, Asian or Italian. Although I usually settle for a classic turkey avocado, every so often I whip up a fancier sandwich. This latest creation is a play on the Reuben, adding a spicy bratwurst to the mix and replacing sauerkraut with braised cabbage with apple. The substitutions are simple but the results are outstanding – a great way to still enjoy a Reuben but with a twist!
**Helpful tips and common mistakes
The classic Reuben consists of corned beef, swiss cheese, sauerkraut and Russian dressing all on rye bread. I’ve made variations using pastrami and roast beef, but I never thought to use sausages until now. You can use original bratwurst, sweet, or mild but I personally love the spicy version.
Start by making the braised cabbage with apple since it takes the longest. It may seem like a large amount but the cabbage will shrink as it cooks down.
When heating the sandwiches, butter the bread to help it get nice and golden. A griddle would be ideal for finishing the sandwiches but you can also heat a pan on low heat for the same results.
Just like the classic Reuben, this bratwurst version has the tangy element from the cabbage, salty from the sausage and savory from the swiss cheese. The apples complement all of the components of the sandwich while the Russian dressing adds a bit of creaminess. All in all, a great twist on the classic Reuben!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.