Chancellor Recipe

Cook the bratwurst

Bring a medium skillet or shallow pan to medium heat. Add 1 tsp vegetable oil. Sear the bratwurst on all sides until browned, about 3–4 minutes per side. Reduce heat to low, add 1/4 cup water or beer to the pan, cover, and simmer gently for 6–8 minutes until cooked through (internal temp 160°F / 71°C). Remove sausages and keep warm.

Toast the brioche buns

Brush the cut sides of the brioche buns with the 2 tbs unsalted butter. In a clean skillet over medium heat, toast the cut sides until golden brown, about 1–2 minutes. Keep buns warm, buttered side up.

Prepare and sauté sauerkraut

Heat 1 tbs unsalted butter in a large skillet over medium heat. Add the thinly sliced onion and sauté until translucent and beginning to brown, 4–6 minutes. If using apple, add julienned apple and cook 1–2 minutes until softened.

Add the drained sauerkraut and caraway seeds to the skillet and stir to combine. Add 1/4 cup vegetable or chicken broth, 1 tsp brown sugar and 1/4 tsp black pepper. Reduce heat to medium-low and cook, stirring occasionally, until liquid has mostly evaporated and flavors meld, 6–8 minutes. Taste and adjust seasoning. Keep warm until assembly.

Warm the pastrami briefly in a dry skillet over medium heat for 30–60 seconds per side to remove chill and render a little fat. Spread 1/2 tbs mustard on the bottom half of each toasted brioche bun (reserve remaining mustard for serving).

Arrange 2 slices pastrami per sandwich (or more to taste) on top of the mustard.

Make the Obatzda spread

In a small bowl, mash the Camembert (rind removed) with the softened cream cheese and 1 tsp softened butter until mostly smooth but still slightly rustic. Stir in 1/2 tsp sweet paprika, 1/2 tsp crushed caraway seeds, 1 tsp minced shallot, 1 tsp beer or milk, 1/4 tsp salt and 1/8 tsp black pepper. Adjust texture with a few drops more beer/milk if needed. Taste and adjust seasoning. Refrigerate briefly if you want it firmer.

Spread about 1.5–2 tbs obatzda on the top half of each toasted brioche bun.

Assemble and melt cheese

Place a cooked bratwurst on the bottom bun over the mustard and pastrami. Top each sausage with about 1/4 cup sautéed sauerkraut. Layer one slice Swiss cheese and sprinkle about 3 tbs grated Gruyère on top of the sauerkraut and sausage.

If you prefer the cheese melted, place assembled bottom halves (without top bun) under a broiler for 1–2 minutes or in a 375°F (190°C) oven for 3–4 minutes until cheese is melted and bubbling. Watch closely to avoid burning.

Remove from heat, place the obatzda-spread top bun over each sandwich, garnish with pickled cucumber slices or cornichons if using, and serve immediately.