Lunch: Brat Reubens

Ingredients

1/2 cup mayonnaise
2 1/2 tablespoons ketchup
2 tablespoons sweet pickle relish
Dash of Worcestershire sauce
1 large hard-cooked egg, peeled and finely chopped
Kosher salt
Freshly ground pepper
Six 4-ounce bratwursts
1 small onion, thinly sliced
One 12-ounce beer, such as Budweiser
Six 8-inch rye hoagie rolls, split and toasted
6 slices of pastrami or corned beef
6 slices of imported Swiss or provolone cheese
Confetti Giardiniera, for serving

Instructions

In a small bowl, whisk the mayonnaise with the ketchup, relish and Worcestershire sauce. Fold in the chopped egg and season the dressing with salt and pepper. Refrigerate until chilled.
Meanwhile, in a large saucepan, cover the bratwursts and onion with the beer and 3 cups of water and bring to a boil. Simmer over moderately low heat until an instant-read thermometer inserted in the center of each brat registers 165 °, 8 to 10 minutes. Transfer the brats to a plate.
Heat a grill pan or large cast-iron skillet. Cook the bratwursts over moderately high heat until browned all over, about 5 minutes. Fill the rolls with the pastrami, cheese and brats. Top with some of the dressing and giardiniera and serve.