Pella Chronicle


February 1, 2013

Gyro Brat Hoagie

Pella — Sauce:

1 cup (8 ounces) sour cream

1/2 medium cucumber, peeled,seeded and finely chopped

2 cloves garlic, minced

2 tsp fresh parsley, chopped

1/4 tsp salt

1/4 tsp cracked black pepper, optional


1 package (19 ounces) Johnsonville brats

1 loaf (1 pound) French bread

1 small onion, thinly sliced

1 medium tomato, thinly sliced

1. Preheat oven to 350F.

2. In a bowl, combine sauce ingredients. Cover and refrigerate until serving.

3. Grill brats according to package directions. When cool enough to handle, cut into 1/4-inch bias slices.

4. Slice French bread lengthwise and transfer to a baking sheet. Arrange brat slices on bread bottom. Bake at 350F for 10 minuntes or until bread is lightly browned.

5. Remove from oven. Top with the sauce, onion and tomato. Cut hoagie and serve.

Serves 6.

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