Best 6 Braunschweiger Sandwich Recipes

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**Discover the Delectable Braunschweig Sandwich: A Culinary Journey Through History and Flavors**

In the heart of Germany, where culinary traditions intertwine with rich history, lies the Braunschweig sandwich, an iconic dish that captivates taste buds with its unique blend of flavors and textures. This beloved sandwich, originating from the city of Braunschweig, has stood the test of time, earning a reputation as a cherished delicacy among locals and food enthusiasts alike. Embark on a culinary adventure as we delve into the realm of the Braunschweig sandwich, exploring its fascinating history, uncovering its diverse recipes, and tantalizing your palate with its delectable taste. From the classic version featuring creamy braunschweiger pâté and tangy pickled gherkins to the innovative variations showcasing a symphony of flavors, this article presents a comprehensive guide to crafting the perfect Braunschweig sandwich, ensuring an unforgettable gastronomic experience.

Here are our top 6 tried and tested recipes!

BRAUNSCHWEIGER SPREAD



Braunschweiger Spread image

This makes a great snack or appetizer anytime. Serve with your favorite crackers.

Provided by TTAYLOR239

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 2h5m

Yield 5

Number Of Ingredients 6

1 pound braunschweiger liverwurst
1 (8 ounce) package cream cheese, softened
2 drops ketchup
½ onion, chopped
2 teaspoons steak sauce
1 (5 ounce) jar pitted green olives

Steps:

  • In a medium-size mixing bowl, combine braunsweiger, cream cheese, ketchup, onion, and steak sauce. Mix until blended. Shape mixture into a ball. Press olives into the ball. Chill before serving.

Nutrition Facts : Calories 490.9 calories, Carbohydrate 5 g, Cholesterol 192.7 mg, Fat 45.1 g, Fiber 0.5 g, Protein 16.7 g, SaturatedFat 19.9 g, Sodium 1621 mg, Sugar 0.7 g

BRAUNSCHWEIGER SPREAD



Braunschweiger Spread image

This spread is so creamy and delicious it's satisfying even to those who think they don't like liver sausage.-Gayle Lewis, Yucaipa, California

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield about 1-1/2 cups.

Number Of Ingredients 9

1 tube (8 ounces) liver sausage
3 ounces cream cheese, softened
1/3 cup Miracle Whip
2 to 3 tablespoons dill pickle relish
2 tablespoons chopped onion
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
Chopped fresh parsley
Assorted crackers

Steps:

  • Combine the first seven ingredients; pat into a bowl lined with plastic wrap. Cover with the wrap and chill. Invert onto a serving platter and sprinkle with parsley. Serve with crackers.

Nutrition Facts :

BRAUNSCHWEIGER BANH MI



Braunschweiger Banh Mi image

In this Midwestern take on a banh mi, we've sandwiched as many up-and-coming food trends as we could manage without violating good taste. We stuffed vegetables, wood flavor, bitterness, real fast food and the Midwest (represented by fried pork, wood-smoked Braunschweiger liverwurst and caraway) into a grand banh mi mash-up. Now if only we could nab it from a passing dim sum cart in a gastropub, our year would be close to complete. If 2014 tastes anything like this sandwich, it'll be an adventuresome and comforting year ahead.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 4 sandwiches

Number Of Ingredients 27

1 cup cauliflower florets
1/2 cup white wine vinegar
1 tablespoon sugar
1 1/2 teaspoons caraway seeds, lightly crushed
1/4 teaspoon kosher salt
1 small carrot, thinly sliced
1 tablespoon Asian fish sauce
1 teaspoon fresh lemon juice
1 teaspoon red wine vinegar
1/4 teaspoon sugar
1 small clove garlic, finely grated
1/2 small jalapeno, seeded and thinly sliced
4 thin boneless pork cutlets (about 8 ounces total), pounded to 1/4-inch thick
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 large egg, lightly beaten
1/2 cup breadcrumbs
3 tablespoons vegetable oil
Two 12-inch baguettes
Mayonnaise, such as Kewpie, for serving
Spicy brown mustard, for serving
1/2 pound braunschweiger liverwurst
1/2 English cucumber, sliced
1/4 red onion, thinly sliced
1 small bunch watercress
1 cup loosely-packed fresh cilantro leaves with tender stems
Sriracha, for serving

Steps:

  • For the caraway pickled cauliflower: Cut the florets into 1/4-inch-thick slices. It's alright if the pieces break apart. Combine the vinegar, sugar, caraway seeds, 1/3 cup water and 1/4 teaspoon salt in a small saucepan. Bring to a boil, whisking until the sugar dissolves. Remove from the heat, add the cauliflower and carrot and stir. Allow to cool to room temperature. Transfer to a small bowl, cover and refrigerate at least 1 hour and up to 1 day.
  • For the garlic fish sauce: Whisk together the fish sauce, lemon juice, vinegar, sugar, garlic, jalapeno and 2 teaspoons water in a small bowl. Cover and refrigerate until ready to serve.
  • Preheat the oven to 300 degrees F.
  • For the fried pork cutlets: Lightly sprinkle the cutlets on both sides with salt and pepper. Place the flour, egg and breadcrumbs in three separate shallow bowls. Dredge each cutlet in the flour, dusting off any excess. Then dip in the egg and, finally, coat with the breadcrumbs. Heat 2 tablespoons of the oil in a medium nonstick skillet over medium-high heat. Once the oil shimmers, fry two cutlets until browned, crispy and cooked through, 1 to 2 minutes per side. Drain on paper towels. Add the remaining tablespoon oil to the pan and repeat with the remaining cutlets.
  • For the sandwiches: Trim and discard the bread heels from the baguettes. Halve each so you have a total of four 6-inch pieces. Split each piece lengthwise about 3/4 of the way and press it open like a book. Generously spread the top halves with mayonnaise and the bottom halves with mustard and liverwurst. Arrange the baguettes on a baking sheet and bake until warm, 3 to 4 minutes.
  • Top the bottom half of each baguette with a pork cutlet (halve the cutlets for fit, if necessary) and some of the cucumber, onion, caraway-pickled cauliflower, watercress and cilantro. Top each with a drizzle of garlic fish sauce and a squirt of Sriracha and serve.

OPEN FACED BRAUNSCHWEIGER MELTS



Open Faced Braunschweiger Melts image

My Mom used to make these for us during tomato season in the summertime (way back in the 70's). Even though the combination of ingredients sounds weird, the flavors really blend well into an awesome taste sensation that I am totally addicted to, even after all these years. I LOVE this stuff! (Unbelievably quick and easy, too.) :)

Provided by Stacky5

Categories     Lunch/Snacks

Time 10m

Yield 2 Melts, 2 serving(s)

Number Of Ingredients 5

2 slices bread (I like white, but my mother preferred sourdough)
2 slices braunschweiger liver sausage, sliced from the tube in 1/2-inch slices (I prefer Oscar Mayer)
2 slices tomatoes
2 slices Velveeta cheese
2 tablespoons Hellmann's mayonnaise

Steps:

  • Toast bread slices, and put them on an ungreased baking sheet.
  • Spread 1 Tbsp mayonnaise on each toasted piece of bread.
  • Place 1 Braunschweiger slice over the mayonnaise.
  • Place 1 slice of tomato on top of Braunschweiger slices.
  • Place 1 slice of cheese on top of tomato.
  • Put baking sheet under a preheated broiler and broil until cheese gets bubbly (3-5 minutes).

Nutrition Facts : Calories 212.3, Fat 11.9, SaturatedFat 4.9, Cholesterol 26.2, Sodium 695.5, Carbohydrate 19.7, Fiber 0.8, Sugar 4.8, Protein 6.8

BRAUNSCHWEIGER REUBEN GRILL



Braunschweiger Reuben Grill image

Provided by My Food and Family

Categories     Home

Time 11m

Yield Makes 1 serving.

Number Of Ingredients 6

2 slices rye bread
1 Tbsp. KRAFT Thousand Island Dressing
1 KRAFT Big Slice Swiss Cheese Slice
2 oz. (1/4 of 8-oz. pkg.) OSCAR MAYER Braunschweiger
2 Tbsp. CLAUSSEN Sauerkraut, drained
2 tsp. soft margarine

Steps:

  • Spread one side of each bread slice with dressing. Top 1 of the bread slices with cheese, braunschweiger and sauerkraut; cover with remaining bread slice.
  • Spread outside of sandwich with margarine.
  • Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.

Nutrition Facts : Calories 580, Fat 40 g, SaturatedFat 13 g, TransFat 1.5 g, Cholesterol 120 mg, Sodium 1380 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g

BRAUNSCHWEIGER SPREAD



Braunschweiger Spread image

I love braunschweiger. I remember my dad used to love a braunschweiger sandwich with lettuce and onion. As a kid I liked them as well and still do. I don't eat it often but every once in a while I want some. Made the spread today. I usually like it on crackers. But sometimes a half sandwich with some milk-sweetened onion slices...

Provided by R S

Categories     Meat Appetizers

Number Of Ingredients 5

braunschweiger
cream cheese
salt and pepper
onion powder
THIS IS MORE OF A METHOD THAN A RECIPE. SUPER EASY.

Steps:

  • 1. Mix equal parts room temperature braunschweiger and cream cheese until well combined.
  • 2. Add in salt, pepper and onion powder to taste. Mix again.
  • 3. Serve on crackers, toasted baguette slices or use as a sandwich spread. Done and done!

Tips:

  • Use high-quality ingredients to ensure the best flavor. Look for fresh vegetables, flavorful cheeses, and a good quality braunschweiger.
  • If you can't find braunschweiger, you can substitute another type of liverwurst or even a good quality bologna.
  • Be careful not to overcook the braunschweiger or it will become dry and tough.
  • Feel free to experiment with different flavors and toppings. Try adding a slice of tomato, some pickles, or a dollop of mustard.
  • For a healthier sandwich, use whole-wheat bread and low-fat or fat-free cheese.

Conclusion:

The Braunschweiger sandwich is a classic for a reason. It's simple to make, packed with flavor, and can be customized to your liking. Whether you're looking for a quick lunch or a hearty dinner, the Braunschweiger sandwich is a great choice.

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