Smoky Sauced Bratwurst Sandwich

An open-faced sandwich made with toasted Russian rye bread topped with split and broiled bratwurst sausages, broiled tomato slices and a creamy pimento cheese sauce.

Recipe Ingredients:

2 tablespoons butter
1/4 cup onion slices
2 tablespoons all-purpose flour
1 cup milk
1 cup shredded Wisconsin Provolone Cheese
1/4 cup pimento, chopped
1/4 cup butter, softened
1/4 teaspoon ground oregano
6 slices Russian rye bread, toasted
6 fully-cooked Wisconsin bratwurst sausages
12 tomato slices

Cooking Directions:

1. In 1 1/2-quart saucepan, melt 2 tablespoons butter; sauté onion 3 to 5 minutes.
2. Stir in flour. Remove from heat and gradually stir in milk. Return to medium heat; cook, stirring constantly, until thickened. Remove from heat and stir in cheese and pimento until cheese is melted. If necessary, return to low heat to finish melting cheese. (Do not boil.)
3. Combine 1/4 cup butter and oregano; spread on toasted bread.
4. Split sausages lengthwise; broil until browned, turning as needed. At same time broil tomato slices until heated through.
5. To assemble sandwiches: On serving plate place 2 tomato slices on each slice of bread; top with 1 sausage. Pour approximately 1/4 cup sauce over top of each sandwich. Serve immediately.

Makes 6 serving.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.