Classic German-style sandwich,
especially popular with the Pennsylvania Dutch, sliced liverwurst,
Limburger cheese, dill pickles and red onion on caraway rye bread
with a mustard-horseradish spread.
Beer
Garden Sandwiches
- 3 tablespoons mayonnaise
1 tablespoon prepared coarse mustard
2 teaspoons prepared horseradish
8 slices caraway rye bread
4 lettuce leaves
8 ounces Wisconsin Limburger Cheese, sliced
8 ounces liverwurst, sliced
2 medium dill pickles, sliced lengthwise
1 small red onion, sliced into rings
- In small bowl, mix the
mayonnaise, mustard, and horseradish; spread evenly on one side
of 4 bread slices. Top each with equal portions of lettuce, cheese,
liverwurst, pickles and onion; cover with the remaining bread
slices. Cut each sandwich in half; serve.
Makes 4 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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