Beer Garden Sandwiches
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.
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 and photograph courtesy of Wisconsin Milk Marketing Board, Inc.