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Foodie Friday Hosted by the Great Designs by Gollum. Be sure to check out all of the fabulous participants!
I grew up eating Braunschweiger. Some call it liverwurst. I was always told it was Braunschweiger and we ate it on crackers or just cut us a slab and ate it. Liverwurst just never sounded as appealing to me. Many years ago, a really great guy and a great friend introduced me to a sandwich. This is a sandwich that would change my opinion of things.. it rocked my world.. It made me salivate and for Liverwurst??? Really? Yes. I make this sandwich when I want something to eat that is filling, and fabulous and makes me happy.. sooo happy. It takes a little preparation and the recipe below is for two sandwiches.. so you can increase or cut in half if you are the only eater. I always make two even for myself.. it is that good.
This recipe is one that is definatly different and it is something that I absolutely love. My family doesn't care for it as much as I do and some of my friends, but try it and you just might find that you love it too!
You will need:
4 Large Slices of Good Sourdough Bread
1 small package of Liverwurst or Braunschweiger
1 Small head of Romaine Lettuce
1/2 Yellow Onion
1 Clove Garlic
4 oz Cream Cheese ( I use a little bit more.. like about 5-6oz for two sandwiches) room temp
1/2 stick Butter or Margerine... ( I use Butter)
Now for the directions:
I roughly chop the onion... Not Huge.. but not a dice either. I also mince the garlic at this time. Next you want to mix the garlic with the cream cheese in a small bowl and set it aside. Next I chop some Romaine.. I like a bit of Romaine on mine.. and I like mine Sliced.. if you like chopped, then chop, if you like sliced, then slice. Whole leaves just don't have the same texture for this sandwich.... so Slice and or Chop. Set this aside. Melt the Butter in a nice skillet or saute pan. Throw the onions in and let them cook a bit. I like them soft and a little browned.. Not caramelized completely, just a little browned and soft and yummy! While those are cooking away, Slice up some of the Braunschweiger. I use about 4 slices for each sandwich. I lay all eight slices on a cookie sheet and place in the oven to Broil. You have to watch these puppies.. I broil for about 3 minutes on each side.. enough to get them sizzling and enough to crisp them up.. it may take 3-5 minutes per side.. just watch them so they don't burn. I also Broil my Sourdough Bread. Doesn't matter if you Broil the bread to toast it before or after the Braunschweiger, just make sure it gets toasty on both sides.
Once you have the Braunschweiger cooked, the bread toasted and the onions are cooked and softened.. it is time for assembly. Oh the Assembly.. Oh by now I can hardly contain myself.. it is soooo good!
Take your Sourdough Toast.. and slather the Cream Cheese garlic mixture on each piece.. then add some of those onions on one side.. then the Braunschweiger on top of the onion, then the Romain on top of that.. stick those two pieces of bread together, slice and DEVOUR! Oh Lord these are good.. and I am going to make this this weekend.. then I can post some pictures.. Hmmmmmm NUMMY.
Enjoy! and be sure to check out the other great links and recipes!