liverwurst sandwich

Ingredients

1. The Base & Spread

• 4 thick slices Dark Rye, Pumpernickel, or Sourdough Bread
• $\frac{1}{2}$ lb (225g) High-Quality German Liverwurst or Braunschweiger (casing removed)
• 1 tbsp Unsalted Butter (softened, for pan-toasting bread)

2. Condiments & Flavor Balancers

• 2 tbsp Spicy Brown Mustard or Stone-Ground German Mustard
• 1 tbsp Whole-Grain Dijon Mustard
• 1 tbsp Mayonnaise (optional, for added creaminess)

3. Crisp Toppings & Garnishes

• $\frac{1}{2}$ small Red Onion (very thinly sliced into rings)
• 2 large Dill Pickle Spears or Sweet Gherkins (thinly sliced lengthwise)
• $\frac{1}{2}$ cup Fresh Microgreens, Arugula, or Butter Lettuce
• Freshly Ground Black Pepper (to taste)

Instructions

Step 1: Prep the Toast & Condiments

1. Toast the Bread: Heat a skillet over medium heat ( 350°F ). Lightly butter one side of each bread slice. Place slices butter-side down into the hot pan and toast for 2 to 3 minutes until golden brown and aromatic. Transfer to a clean cutting board, warm sides facing up.
2. Mix the Mustard Spread: In a small ramekin, combine the spicy brown mustard, whole-grain Dijon, and mayonnaise (if using). Stir until uniform.

Step 2: Layer the Liverwurst & Accents

1. Apply the Spread: Generously coat the unbuttered side of two toasted bread slices with the mustard mixture.
2. Spread the Liverwurst: Slice the liverwurst into $\frac{1}{2}$ -inch thick rounds. Lay the rounds on the remaining two slices of bread, using the back of a butter knife or offset spatula to spread the sausage into an even layer from edge to edge.
3. Season: Dust the spread liverwurst with a generous pinch of freshly cracked black pepper.

Step 3: Assemble, Slice, and Serve

1. Add Crunch Layers: Layer the sliced red onions evenly over the liverwurst. Top with the sliced dill pickles and fresh greens or arugula.
2. Close & Press: Place the mustard-coated bread slices top-side down over the garnishes. Gently press down on each sandwich with the palm of your hand to set the layers.
3. Slice & Serve: Slice diagonally using a sharp serrated bread knife. Serve immediately alongside kettle-cooked potato chips or cold German potato salad.

Nutrition

Calories: 480 kcal 24% · Protein: 21.8 g 44% · Fat: 26.5 g 34% · Carbohydrates: 38.4 g 14% Dietary · Saturated Fat: 9.8 g 49% · Fiber: 4.8 g 17% · Sugar: 4.2 g — · Sodium: 1,180 mg 51%