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The Ultimate Braunschweiger Sandwich

ByAshlea

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I was raised on Braunschweiger. My dad still to this day eats it straight off the loaf, just slice and eat, slice and eat. This Braunschweiger Sandwich is delicious!

Braunschweiger Sandwich

Braunschweiger is a wurst, made of liverwurst. While I am not as passionate as my dad is, I do love me some Braunschweiger sandwiches!

The Ultimate Braunschweiger Sandwich

This is so easy. You literally make a sandwich.

Rye Bread (I prefer dark and heavily seeded)
Braunschweiger (sliced 1/4″ thick)
Whole Grain Mustard
Red Onion
Swiss Cheese
A good, dark German beer (optional 😉 )

Slice the Braunschweiger into 1/4″ slices, slather on the mustard, slice the onion thin and add a layer of cheese. BOOM!

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Braunschweiger Sandwich

Try serving the Braunschweiger both cold and pan-seared. Either way is good, but I do prefer it cold myself. I also highly recommend toasting your bread beforehand (whether you eat it hot or cold), although that is not entirely necessary (and I think my Dad would kill me). Also, some folks prefer mayo instead of the whole grain mustard.

Braunschweiger Sandwich recipe

Totally up to you, either way is good.

If you are wary of trying, I double dog dare you. Bread is pretty cheap, Braunschweiger runs right at $2.50 (ish) at most stores and you can always use up red onion and cheese. When you DO try, let us know what you think!

 

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80 Comments

  1. This looks delicious. I will have to try it.....I;m a liverwurst lover from waaaay back.....Its always been liverwurst on white bread with ketchup on both sides.....Simple, satisfying and oh so good......Will be trying this your way.....Thanks for the recipe.
    Reply
  2. Man oh man, I love braunschweiger! My mom used to make me a sandwich with white bread, miracle whip, the wurst, sliced tomato, sliced onion, and plenty of cracked pepper. She’d put a kosher pickle spear and orange slices or berries on the side. Mmmm! That’s still one of my favorite meals but now I use whole wheat bread, mustard, crisp lettuce, and just a dab of mayo.
    Reply
  3. Since moving up to northern MI. some 30 years ago I have never been able to find good breads or deli meats anywhere. Not a lot of Jewish delicatessen in northern MI. But a trip over to Wisconsin few years ago we at least found us some braunschweiger, rye bread and I've been making these sandwiches ever since, I make them the way my old man did when I was a kid, in the broiler. Toasted rye with a blob of Dukes mayo and a blob of brat mustard on each, a lot of thin sliced red onions, the three 1/4" slices hot broiled braunschw and the Swiss which melts immediately. Wrap the whole thing in foil, into the oven just until the sandwich becomes one and eat it.
    Reply
  5. I like it on rye bread, sometimes I toast it and sometimes I don't, mayo on one piece of the bread and yellow mustard on the other, with Swiss cheese and lots of horseradish... sooooo yummy
    Reply
  6. I like just about any way you can imagine...straight off the loaf, like your dad, on white, wheat, rye, sourdough toast, on toasted English muffin, always with red onion, and bread & butter pickles or sweet pickles, and mayo. I like room temp, as a scnear on toasted bagels or club crackers. Lately my facorite way is to mash a slab of room temp braunschweiger with a fork and mix it with plenty of minced red onion, a dollop of mayo and a spoonful of sweet pickle relish to make a dip. Scoop it up with club crackers, or buttery round crackers, or stuff it into celery sticks.
    Reply
  7. My grandfather turned me into it when I was just a lad. Over 40 years later I had no idea there were so many ways to eat it! My grandfather's way (and mine up till now) was toasted bread to warm it up just a bit, a thick slice of onion -sprinkled with vinegar. Simple quick and dangerously delicious!
    Reply
  8. Fascinating stuff! I grew up eating liverwurst and braunschweiger on rye with onion and spicy brown mustard. Over the years I began toasting the bread going to red onions and controversially adding pickles. My wife grew up eating liverwurst on white bread with mayo (sometimes an onion) but always with pickles. Man o man pickles go great with either. So that’s how I first tried a pickle on my sandwich, it’s all her fault but hey at least I didn’t switch over to mayo, right? Don’t get me wrong I love mayo but not on my braunschweiger or stuff like Bologna either. Be well!
    Reply
  9. My Dad used to have Braunschweiger on white toast with onions and lots of mayo. Just this moment finished eating one 45 years later while reading this wonderful recipe and to me, it’s still one of the greatest sandwiches of all time.
    Reply
  10. I've been eating braunscheiger/onion sandwichs for many years with wheat bread. This morning I thought that as I also love Reuben sandwiches, why not try it with rye bread. Fantastic! Got to wondering if others enjoy that combo and this blog popped up.
    Reply
  11. I have also been eating this since I was a kid...thanks to dad and his German mother. I would suggest that you add some sweet baby gerkin pickles to the sandwich. A little more crunch and some sweet to contrast the onion & mustard. Mmm
    Reply
  12. Toasted English muffin with gobs of creamy horseradish and a 1/2” slice of the best wurst and I’m a happy camper. A good slice of onion is always welcome. Mmmm
    Reply
    1. Oh yes!! I was hoping I'd find a comment with horseradish!!! Dijon, onion and American cheese. So yummy
      Reply
  13. Try "Brown-schweiger"! Onions into the pan 1st just for a bit as I like the crunch, or as you like, then to brown, use a good non stick and a lil butter, it'll resemble fried bologna and DON'T mess with it lest it fall apart, (think scrapple), butter into the pan, rye then Irish Swiss if you can find it, add the "browned schweiger" lil ground black pepper and the onions. It's here where you add whatever you like, we like pickle mustard or stone ground, maybe a lil kraut or kimchee, horseradish and or bacon. Think rumaki. Do your grilled sammie thing till it's done like you want. The flavor will surprise you, little mellower, richer and kinda nutty. We do highly endorse a good beer, pickles and a vinegar based slaw with this as well.
    Reply
    1. My Daddy, a NY native, LOVED the sammich with the red onions on Rye. My Dad introduced me to Braunschweiger/Liverwurst when I was just a wee lass. Me…. One who hates liver in any other form, LOVES Braunschweiger. I just cut some cheese, slice small pieces of yummy braunschweiger some crackers and a little mustard. Such a yummy treat. My husband….. doesn’t like it. LOL.
      Reply
    2. I like my braunschweiger on wheat, with Swiss cheese, tomatoes and onions depending on the rest of my mood either brown mustard or mayo. I just love it but I hate liver
      Reply
  14. Growing up in Southern California, my midwestern folks would take a bag of pita bread, a tube of Braunschweiger, and a block of cream cheese in our napsack for hiking . Sun warmed pines, pure air, a flash of blue and raucous Jay chorus, with stomach rumbling and legs ready for a rest made for a perfect reception for any lunch ... Sitting off the trail on a log, cutting the pita in half, making the pocket and slathering on the Braun and Cream cheese, just that - but, oh, a bit of paradise regained. Just tasting that today takes me up into the mountains and happy times. Aldi's had some German Braunschweiger so I picked up a roll and just made this for my 17 year old son. We just need some mountains (none for hundreds of miles where I am). I came to see if anyone else ever ate it this way and have found many new ways to try it. Thank you. But I know I will always enjoy this simple variation with gratitude for memories of beautiful places and times with loved family. And the Braunschweiger is delicious, too!
    Reply
  15. I found this article searching for a cheese to go with liverwurst. So many new ideas I can’t wait to try. My Dad also introduced me to liverwurst in the ‘60’s. So I am posting because I didn’t see my sammich recipe here - soft white bread with a very thin spread of ketchup. Mm-mm-mmm
    Reply
  16. My go to braunschweiger sandwich consists of toasted bread (usually whole wheat), Mayo on both slices, a couple slices of braunschweiger, a couple slices of tomato, a handful of spinach and arugula, then finished with a few splashes of hot sauce. I also like your version too!
    Reply
    2. I was hoping I wasn't the only one that loves it with mayo and tomato :) But I also like it sliced right off the loaf and eat it plain.
      Reply
  17. Have loved liverwurst / braunschweiger my whole life! Grandma called it "liver cheese." I normally have it uncooked with mustard on whatever bread I can find in the house. My family is from the south, so fried bologna is a staple with us, and I'm excited to try my next "liver cheese" sandwich hot out of the skillet with the bermuda onion and spicy mustard. Don't know if I can handle the cheese though... Don't get me wrong, I LOVE cheese, but cheese on top of "liver cheese" was a non-starter in our house. :-)
    Reply
  18. I always eat it on crisp bread,fresh garlic,thinly sliced tomatoes or cucumbers and a little sprinkle of pink Himalayan salt..yummy
    Reply
  19. Way back in 1962, my father moved us( mom and my two younger brothers) to northern New Jersey to live with his sister and brother-in-law. That was the first time that I remember tasting Braunschweiger, I loved it, I was just over 10 years old, I’ll be 70 this June. My uncle would eat it on a Kiser bun with spicy brown mustard and onions with Swiss cheese, that tasted like Swiss cheese back then and sometimes with sauerkraut. My aunt would toast the buns for my uncle and us boys. My father hated it along with my mom, but us boys loved it. When we moved back south we couldn’t find anything close to this. Or at least my dad wouldn’t buy it. Years later after I got married and out on our own, I found a package of John Murillo Braunschweiger in our local grocery store!!! I bought it and have been getting it ever sense. I guess it was a Yankee thing but I sure do love it. Found the Rubin to be a great tasting sandwich from up north also. Thanks for this blog, Dale Hagood Yanceyville NC
    Reply
    1. Oh my yes it has memories for me too. I was living in Germany when I was 10. We had a German maid we all loved she would take me to her home on the weekends. Her daughter was my age and enjoyed playing. The roll of braunschweiger came out with brown mustard hard rolls and potatoes salad. Loved it so much it makes my mouth water. It still does
      Reply
    2. I found this recipe while looking for a support group for those who parents served them weird food from the 60s. Just kidding. Lol. Seriously though, did anyone else have a parent who tourtured them and made them eat braunschweiger and honey sandwiches? The sandwich still haunts my taste buds....lol. This sandwich however looks good, and I might give braunschweiger another try.
      Reply
    3. You probably meant John Merrell liverwurst, which I get here in South Texas too, most of the time, and I like it. Am trying Boar's Head this week for a change of pace. And yeah, I live in Texas presently but I'm a Yankee as well. It does seem to be much more popular up north and back east, but taste for it here is growing all the time. Thanks for your post!
      Reply
  20. Maybe the strangest yet. For some reason one day I decided to put brun. on a hotdog with spicy mustard, American cheese, BBQ sauce and toasted the whole thing in the oven. I have become addicted to them, and served them at a cookout no one could believe the taste and they all asked for recipe
    Reply
    1. The barbecue sauce sounds interesting. When you wrote "brun. on a hot dog", did you mean "Braunschweiger on a hot dog bun"?
      Reply
  22. I have never tried making a sandwich with just a slice of the actual loaf of brown swagger. I usually smash it in a bowl and mix it in mayonnaise and sweet relish to make a pate. Ate that with Ritz crackers… A lot! However all these comments have totally tweaked my interest in a sandwich… I love the idea of green olives!… And sauerkraut?… I like sauerkraut…
    Reply
    2. If you like saurkraut, try making your own! Since i started making my own, i cant hardly eat store bought kraut.. I have some homemade kraut in my fridge rt now. Love it on a toasted hogie roll, w sliced swiss cheese, & a good bratwurst boiled in beer n onion for 8 mins, then grilled/browned on the bbq.. Incredible!
      Reply
    3. So many great ideas here, my mouth is watering and I have a fresh roll in the fridge waiting. Been years since I bought any and now !!
      Reply
  23. While I do enjoy it with the mustard, I must say that a good hot sauce elevates the experience considerably. Now, the onion (preferably red) is not optional, it is absolutely necessary.
    Reply
  24. Aldi's has its own brand of liverwurst and Braunschweiger. When I'm lucky enough to find it in the store (it sells out fast), I get 3 or 4 of them and freeze what I won't use right away. Never tried the sandwich with cheese, but I think I'll give it a shot.
    Reply
  25. Sounds great but substitute bread with a Kaiser toll and Munster for Swiss,and you got yourself a deal!
    Reply
  26. In grade school, my Mom made me Braunschweiger and sandwich spread sandwiches. Loved them!!! Not sure what sandwich spread is made of. Mayo/reish of some sort. Pimento, perhaps. Now that I'm all growed up, my choice is B and tomato with mayo. But , I'm going to try the rye, B, onion and mustard version.
    Reply
  27. I just mad a quick sammich up! I think it might have been delicious. I just made homemade pimento cheese spread this week. I also wanted braunschweiger and grey poupon. I low carb now and had low carb bread, so... Anyway..I just slapped my two open faced together(toasted, of course) and BOOM! delicious! I was just googling whether braunschweiger seemed to be a predominantly northern thing, as pimento cheese seems to be southern..north meets south and found you! just thought I'd throw in my version! ;)
    Reply
  28. Oh my goodness! Ttied it, it was great! The red onion was milder than the white, and I had no stone fround mustard just plain ol' yellow. Still a great sandwich. I used the John Morrell. I am going to make one for my lunch tomorrow!
    Reply
  29. My Dad would buy it when I was young (I think I was the only one of the kids that would eat it!) I love it with sliced onion and mayonnaise. Loved it then, love it now!!
    Reply
    1. I was raised having jelly on my braunschweiger sandwich. As far back as I can remember family members had jelly with braunschweiger.
      Reply
  31. Fantastic blog! Do you have any helpful hints for aspiring writers? I'm hoping to start my own site soon but I'm a little lost on everything. Would you suggest starting with a free platform like Wordpress or go for a paid option? There are so many options out there that I'm totally overwhelmed .. Any tips? Bless you!
    Reply
  32. I have been eating multi grain, yellow mustard, American cheese and braunschweiger for 50 + years. Nothing better. I usually sleep alone and it is worth it!
    Reply
  33. I love the 16 oz. rolls of Braunschweiger supplied by the John Morrell company. This is what I grew up with. Spread on saltine crackers, or served as a sandwich with toast, onion, mustard and maybe even a little sauerkraut. My friends in Missouri would tease me about having it for breakfast instead of cereal. What did they know! I still love it to this day (in my 60’s) .
    Reply
  34. I've been eating braunschweiger as long as I can remember. Out of 5 kids I was the only one that would. I'd stand by the table and my Dad & I would eat an entire roll of the best brown meat in the world. Later I learned the name was braunschweiger. I have LOVED it ever since. My Dad is gone now but my husband loves it. He had to. In the beginning of our marriage he said he couldn't stand to smell it. Lol!!
    Reply
  35. My Dad turned me on to Braunschweiger in the 6os have only eaten on crackers will try a sandwich and get back to you sounds delicious !
    Reply
  36. Ran out of rye bread today (pity) but used 1 slice of multigrain with slices of braunschweiger and some onions. Mustard is a yes but just a bit. Brings back memories of growing up in northern Wisconsin. :)
    Reply
  37. so yall need to get with the program, I have been eating these things for 30+ years, you MUST slice a slab of cabbage ( red or green, I prefer red) off of a head about a 1/4 inch thick to add to the sandwich, also avocado slices if you have them... I do not use the mustard as much cause it covers the liver taste but to each his own, cabbage is an absolute must, adds a delightful crunch and pungent flavor... Rye, or pumpernickel if you like it stronger, mayo, braunschweiger, swiss, CABBAGE, and Avacado. best sandwich in the universe...
    Reply
  38. When I was a little girl in NYC, we did not buy all of our food from a grocery store. We got bread from the baker, meat from a butcher shop, fruit from the Korean grocer and a number of things from Arthur avenue in the Bronx. Our butcher was a man named Paul. He gave me my first taste of Liverwurst and it was love at first bite. On toasted Rye with homemade brown mustard, lettuce, tomato and thinly sliced onion, with thick slices of liverwurst. On pumpernickel with just mustard. And like your dad, just slice and eat and slice and eat and slice and eat..... Your post sure did bring back beautiful memories. All of the butchers and artisans and baker's of the past are fading out, only to be replaced by commercial grocers whose food cannot compare - if you can even call it that. I hate to see them go. I love me some liverwurst sandwiches too and found a recipe for making my own on youtube. Homemade is the way to go these days. Thanks so much for sharing this and bringing back memories of better days.
    Reply
    2. Others do mention tomato now. However the phrasing of your question is offensive and unnecessary.
      Reply
      1. Hey Adriane from 2018, Spire from 2020 is offended by your love of the crunch and juice of lettuce and tomato.
        Reply
    3. Don't worry, Adriane - As you've seen, some petty, polarizing and petulant people will try to create an offense from ANYTHING someone says, regardless of whether such "offense" was intended or even implied.
      Reply
  40. Appetizers - use rye Triscuit crackers with braunschweiger, swiss and mustard... and add a little kraut if you want... and even green olives. VERY tasty!
    Reply
  41. My personal fav is braunschweiger with pastrami, salami, a hot yellow onion with horseradish mustard on a marble rye! Mmmmm. Mmm!
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  42. Sweet onion slices and horseradish between the rye bread and hope like hell I limit myself to only about 1/2" of stacked slices of the wonderful best sandwich meat ever created.
    Reply
  44. My wife makes me Pickled Onions to go with my liverwurst and swiss on rye. Doesn't get much better, but she won't kiss me afterward!
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    1. The sandwich from the article is amazing! Mayo, mustard, or both it's a winner. I also rather enjoy adding braunschweiger to my BLT or even BLAT (Avocado) from time to time!
      Reply
  45. This is one of my favorite sandwiches... I have been eating this sandwich (dark rye/red onion/cheese/mustard...) all my life. As a matter of fact I have some in the frig right now and need to add a red onion to tomorrows shopping list... keep forgetting it... thanks for reminding me.
    Reply
  46. Forget the bread and mustard. Kemens smoked liver sausage is the absolute best I've ever had. I just use a knife or fork and eat it direct from the casing. I savor every bite and enjoy the flavor, texture and aroma. I might pair it with a thin slice of sweet or red onion. I have to be careful because my gout might flair up, but it's a treat I cannot deny myself. No other brand will do. Thank you Kemens.
    Reply
  47. I like to add a little hot sauce to jazz it up a little. Still, onion and liverwurst is just a match made in heaven!
    Reply
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