To end a fantastic year of cooking and eating at Casa SoupAddict (both on blog and off), I’d like to share my very favorite guilty pleasure sandwich: bratwurst grilled cheese, slathered with honey mustard and topped with coleslaw, all on a salty pretzel roll.
It’s a big sloppy sandwich filled with flavors and memories of summer cookouts.
(Seriously, if you’re not dripping coleslaw all over the place, you’re not doing it right.)
I’m a sucker for those big, puffy bratwursts that burst at the seams when you forget to poke holes in the casing. Seared to a golden brown in some beer and onions (both optional although recommended), it’s quintessential summer, picnics and ballgames and smoky grills.
And thanks to some local sources, I can enjoy brats — and a little taste of summer — all year long. (Which is most welcome on these dusky, bone-chilling days of early winter.)
I hope your year is ending on a happy note, and here’s to more delicious food adventures in 2014!
Happy New Year!
- brats 1 brat per sandwich
- pretzel rolls sliced in half (like a hamburger bun)
- honey mustard
- muenster cheese 2 slices per sandwich
Cook or grill the brats according to package directions (I often simmer them in a shallow pool of beer, and maybe some sliced onions if I have extra on hand).
Heat a large, wide pan (or griddle) over medium heat (or about 375°F) until droplets of water sprinkled on the surface sizzle. Butter the insides of the pretzel rolls and place both halves butter side down on the hot pan. Toast until golden, and then flip.
Smear the now upward-facing buttered sides with honey mustard, and lay one slice of muenster cheese on each half. Heat until melted (if your pan has a lid, that will help speed the melting process).
When the brats are cooked, move them to a cutting board and carefully slice them in half lengthwise. Lay both brat halves side by side on one of the pretzel roll "bottoms". Top with a spoonful of coleslaw, then close the sandwich with a pretzel roll "top". Serve, with plenty of napkins and happy sighs.