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  • Prep Time
    15 mins
  • Cook Time
    40 mins
  • Servings
    4 sandwiches

Wisconsin-Style Reuben

Main Ingredient: Sausage

Yield: 4 sandwiches

Recipe courtesy of Barb Estabrook, Silver Tier Prize Winner in the 2015 Black Creek® “Everything's Better with Cheddar” recipe contest


  • 2 cups sharp Cheddar cheese, grated (large grate on box grater)
  • 1/4 c. jarred pimiento, drained and chopped
  • 8 slices maple-flavored bacon
  • 4 brats, fully cooked
  • 4 tablespoons butter (divided use)
  • 2 cups sweet onions, thinly sliced
  • 1/4 tsp. salt
  • 1/4 tsp. cracked black pepper
  • 1 1/2 c. German-style sauerkraut, drained
  • 4 brat rolls (about 6-inches long), split in half lengthwise
  • 2 tablespoons butter, melted
  • 1/2 c. tart apple, unpeeled and cut into 1-inch matchsticks
  • 1 c. smoked Cheddar cheese, shredded



  1. In a small bowl, stir the sharp cheddar cheese and pimento together and set aside. Cook bacon in a large nonstick skillet until crisp. Drain bacon on paper towels. Pour all but 1 teaspoon of drippings from skillet and return skillet to the stove over medium-high heat. Butterfly brats lengthwise, without cutting all the way through. Place brats cut side down in skillet and press with a spatula to flatten while browning on both sides. Transfer brats to a plate and cover.
  2. In the same skillet, add 3 tablespoons butter then add the onions. Cook until onions soften, stirring often. Reduce heat to medium-low and cook onions, stirring occasionally until caramelized. Season onions with salt and pepper, then transfer to a bowl.
  3. Return skillet to medium-high heat, add remaining 1 tablespoon of butter and the sauerkraut. Stir until sauerkraut is very hot. Transfer sauerkraut to a bowl and cover.
  4. Wipe skillet clean. Brush melted butter over uncut side of roll, bottom and top. Place bottoms butter-side down on a work surface and fill each with ¼ cup cheddar pimento mixture, a flattened brat, equal amounts of sauerkraut, onion, apple, bacon, and smoked cheddar cheese. Cover with top roll and gently compress.
  5. Heat the clean skillet to hot, over medium heat. Place sandwiches in skillet and grill until bottoms are browned. Turn sandwiches, lightly press down and grill until cheese has melted and tops are golden


Black Creek®  Double Smoked Cheddar Cheese

Black Creek® Cheddar cheeses are conscientiously cultivated under the watchful eye of a Certified Master Cheesemaker. Black Creek® Double Smoked Cheddar Cheese is naturally aged to produce a distinctive flavor profile that’s rich and creamy with a pleasant sharpness. After careful aging, the cheese is then smoked twice to impart a robustly smoky flavor.

Black Creek®  Extra Sharp Cheddar Cheese (Aged 2 Years)

Black Creek® offers award-winning premium Cheddar cheeses that are recognized for their rich and creamy taste. Each of the brands’ offerings is carefully selected to ensure you receive a consistently delicious cheese that’s perfect for snacking.

Black Creek®  Extra Sharp Cheddar Cheese (Aged 3 Years)

For over a century, farm fresh milk from the heart of America’s Dairyland has been finely crafted into classic, naturally-aged cheeses under the watchful eyes of certified Wisconsin Master Cheesemakers. Black Creek® Extra Sharp Cheddar Cheese is made using these same time-honored traditions and carefully aged for three years to build a full, richly sharp flavor and delightfully crumbly texture.



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