INGREDIENTS
- 8 slices of rye or pumpernickel bread (or your favorite sandwich bread)
- 1/2 lb (225g) liverwurst (Braunschweiger), sliced or spreadable
- 4 tablespoons Dijon or yellow mustard
- 1 small red onion, thinly sliced
- 1 tomato, thinly sliced (optional)
- Crisp lettuce leaves (like romaine or iceberg)
- 4 tablespoons mayonnaise (optional, for extra creaminess)
- Pickles (dill or bread & butter, optional, for serving)
- Butter (optional, for toasting the bread)
INSTRUCTIONS
- Prepare the Bread:
If desired, lightly butter the bread slices and toast them in a skillet until golden and crisp. This adds extra flavor and structure. - Spread It Out:
On one side of each slice, spread mustard (and mayonnaise if using). Adjust to taste—some like more tang! - Layer the Liverwurst:
Place liverwurst slices evenly across 4 of the bread slices. If using spreadable liverwurst, spread a thick layer. - Add Toppings:
Top with thinly sliced red onions, tomato slices (if using), and a crisp lettuce leaf. - Assemble & Serve:
Cover with the remaining bread slices. Slice sandwiches in half. Serve immediately with pickles on the side.
🌟 Optional Variations:
- Add cheese (Swiss or sharp cheddar works well)
- Try with horseradish cream for an extra kick
- Use a crusty roll instead of sandwich bread
Let me know if you’d like a low-carb or vegetarian variation too!