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On the Banks of Salt Creek

Bratwich (30 min meal)

This is a go to recipe for those times I need a quick meal. I always have brats and hoagie buns in my freezer. They will both thaw quickly and once thawed I can have this sandwich on the table in 30 minutes.
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Ingredients Method Notes

Ingredients
  

  • 6 Johnsonville Brats
  • 6 Hoagie buns
  • 1 tablespoon oil
  • 1 med onion sliced
  • 1 Green pepper sliced
  • 1 - 8 ounce package sliced mushrooms
  • Salt/pepper to taste
  • Mayonaise
  • Dijon Mustard
  • Lettuce
  • Tomato sliced

Method
 

  1. Put the brats on the barbecue over med-high heat. Rotate as neccessary.
  2. In a skillet over med-high heat add the oil, onion, green pepper,mushrooms, salt and pepper . Saute until softened and browned a little.
  3. Slightly toast the hoagie buns under the broiler.
  4. When brats are thoroughly cooked. Remove from the barbecue and let rest for a few minutes.
  5. To assemble the sandwich, put the onion mixture on the bottom bun. Slice a brat lengthwise and place on top of the onion mixture. Next, put on your tomato and lettuce. Spread mayonnaise and Dijon mustard on the top bun, put bun on top of bottom half.

Notes

We usually cut the sandwich in half and my kids appreciate it when I put a total of four toothpicks --one in each brat end of a cut sandwich-- because it is easier for them to eat. If you prefer not to barbecue, brats cook nicely in a skillet or the oven.