John Klyce Minervini
Chef Mike Patrick
Sometimes the planets align and the sandwich gods smile down on us.
That’s what happened the other day, when I went with Mike Patrick of Rizzo’s Diner
for a Farmers Market Challenge. (Read all about it
in this week’s Flyer!
To fight the encroaching darkness
, Mike made one of the best things I have ever put in my mouth: a grilled bratwurst sandwich with green tomato chutney.
Something that good deserves to be shared. So happy holidays! Here’s the recipe. And if you’re interested in sourcing your ingredients locally (hell yes!), just scroll to the bottom of the page.
John Klyce Minervini
Mike Patrick's Grilled Bratwurst Sandwich with Green Tomato Chutney
Mike Patrick’s Grilled Bratwurst Sandwich with Green Tomato Chutney
2 semi-tart red apples
2 green tomatoes
¼ cup granulated sugar
¼ cup white wine vinegar
1 tbsp honey
salt and pepper
4 brats or mild Italian pork sausages
1 loaf ciabatta bread
4 oz. fresh, herbed goat cheese
handful of kale
2 tbsp chow chow or pickled relish
Light grill, preheat to 350 degrees. Meanwhile, seed apples and pears. Dice apples, pears, and green tomatoes. In a medium pot, combine apples, pears, green tomatoes, sugar, vinegar, honey, and 2 tbsp pickle juice from the chow chow. Bring to boil, then reduce to simmer. Simmer for 20 minutes, or until fruit (chutney) is soft. Salt and pepper to taste.
While chutney is simmering, grill brats on one side for 3-4 minutes. Rotate brats and cover. Grill for an additional 4 minutes. Remove brats and set aside. Divide ciabatta loaf into two sandwiches. Brush inside of each sandwich with olive oil and lightly toast for 1-2 minutes. Slice goat cheese into ½-inch medallions.
To assemble sandwiches, begin with bread. Add kale (don't overdo it). Add brats (2 per sandwich). Add chutney (2 tbsp per sandwich). Add goat cheese (2 medallions per sandwich). Top with chow chow (1 tbsp per sandwich). Serve immediately.
Local tastes better! We recommend buying ciabatta from Cucina Bread, brats from Lazy Dog Farms, green tomatoes from Jones Orchard, goat cheese from Bonnie Blue Farm, and your chow chow from Old Apple Hill Brine. Cheers!