Smoked Bratwurst and Sauerkraut Zeppelin

     Subs, grinders, hoagies, blimps, torpedos and zeppelins are names of sandwiches that are made with long Italian sandwich bread or long French bread.  A sub sandwich usually refers to a cold sandwich.  Grinders usually refer to a hot oven baked sub sandwich.  A zeppelin or blimp is another name for a hot or cold sub sandwich.  When a sub sandwich contains German deli meats or German sausage, then it is usually called a zeppelin.
     Since today's hot grinder recipe has German ingredients, a good name to use for this sandwich is zeppelin.  This is a simple big hearty sandwich recipe that is great after a busy day.  A dark pumpernickel or whole wheat loaf of bread are good choices for this sandwich.  I chose a whole wheat sub roll.  The smoked bratwurst does not need to be sliced before placing it on the sandwich, but it does make handling this massive sandwich much easier.
  
     Smoked Bratwurst and Sauerkraut Zeppelin Recipe:
     Rinse 1 cup of sauerkraut twice under cold running water.
     Place the sauerkraut in a sauce pot.
     Add 3/4 cup of water.
     Place an 8 to 10 ounce smoked bratwurst sausage on top of the sauerkraut.
     Place a lid on the pot.
     Place the pot over medium low heat.
     Allow the ingredients to steam and become hot.
     Drain the excess liquid out of the pot.
     Split an 8" sub roll or baguette open lengthwise, but do not cut all the way through the bread.

     Place the sub roll crust side down on a baking pan.

     Cover the open bread with thin slices of swiss cheese.

     Place the sauerkraut on top of the cheese on the bottom half of the sub roll.
     Either place the whole bratwurst sausage on the bread or cut the hot bratwurst into slices and place them on the sauerkraut on the sandwich.
     Bake the sandwich in a 350 degree oven, till the bread becomes lightly toasted and the cheese has melted.
     Fold the top half of the zeppelin that only has melted cheese on it over top of the bratwurst and sauerkraut.
     Set the sandwich on a plate.
     Serve with pickles and dill new potato salad.
     Serve with some German mustard on the side.
   
     Dill New Potato Salad Recipe: 
     This recipe makes 2 portions!
     Boil 8 ounces of red bliss new potatoes in water, till they become cooked tender but not mushy.
     Chill the potatoes in a refrigerator.
     Cut the boiled new potatoes into bite size slices.
     Place the sliced new potatoes into a mixing bowl.
     Add 1 chopped green onion.
     Add 1 tablespoon of chopped onion.
     Add 2 pinches of chopped parsley.
     Add 4 pinches of chopped dill.
     Add sea salt and black pepper.
     Add 1 tablespoon of sour cream.
     Add 1 teaspoon of dijon mustard.
     Add just enough mayonnaise to bind the ingredients together.
     Mix the ingredients together.
     Chill the potato salad in a refrigerator.
  
     The aroma of smoked bratwurst, swiss cheese and sauerkraut is really nice on a chilly day!  This zeppelin is a great Octoberfest sandwich.  Pour a stein of German bier and enjoy this hot zeppelin!  ...  Shawna