Let’s create these unique and flavorful sandwiches:

1. Brown the Bratwurst:

• In a large skillet, cook the uncooked bratwurst links over medium heat, turning occasionally, until nicely browned on all sides. This usually takes about 8-10 minutes.
• Drain off any excess grease from the skillet.

2. Prepare Slow Cooker Base and Add Brats:

• While brats brown (or just after), combine the 3 bottles of beer (or nonalcoholic beer), the sliced sweet onion, and the rinsed and well-drained sauerkraut in the insert of a 5-quart slow cooker. Stir briefly.
• Add the browned bratwurst links to the slow cooker, nestling them into the beer and sauerkraut mixture.

3. Slow Cook the Brats:

• Cover the slow cooker securely with its lid.
• Cook on the LOW heat setting for 7-9 hours, or until the sausages are cooked through and very tender, and the flavors have melded.

4. Prepare the “Reuben” Dressing:

• About 30 minutes before the brats finish cooking, or while they are resting, prepare the dressing.
• In a small bowl, whisk together the mayonnaise, chili sauce, ketchup, 1 tablespoon finely chopped onion, sweet pickle relish, minced garlic, and ⅛ teaspoon pepper until thoroughly blended. Set aside.

5. Preheat Oven and Assemble Sandwiches:

• Towards the end of the brats’ cooking time, preheat your oven to 350°F (175°C).
• Split the hoagie buns lengthwise, but not all the way through if you prefer them hinged.
• Generously spread the prepared “Reuben” dressing over the cut sides of both halves of each bun.

6. Layer Sandwiches and Bake:

• Place the bun bottoms on an ungreased baking sheet.
• Top each dressed bun bottom with a slice of Swiss cheese.
• Carefully remove a cooked bratwurst from the slow cooker and place it on top of the cheese.
• Spoon a generous amount of the cooked sauerkraut and onion mixture from the slow cooker over each bratwurst.
• Place the baking sheet with the open-faced sandwiches in the preheated oven.
• Bake for 8-10 minutes, or until the Swiss cheese is completely melted and bubbly, and the buns are lightly toasted.

7. Finish and Serve:

• Carefully remove the baking sheet from the oven.
• Place the top halves of the hoagie buns onto the melted cheese and sauerkraut-topped brats.
• Serve the Slow-Cooker Reuben Brats immediately while hot and cheesy.

The slow-cooked brats and homemade dressing make these extra special