Best 3 Open Faced Braunschweiger Melts Recipes
Indulge your taste buds in a symphony of flavors with Open-Faced Braunschweiger Melts, a culinary masterpiece that effortlessly blends the savory richness of braunschweiger with the gooey indulgence of melted cheese. This delectable dish, presented as an open-faced sandwich, embarks on a journey of culinary exploration, offering three tantalizing variations to satisfy every palate.
The Classic Melt, a tribute to simplicity, pairs braunschweiger with melty American cheese, while the tangy and refreshing Cucumber-Dill Melt introduces a burst of freshness with crisp cucumber and fragrant dill. For those seeking a touch of heat, the Jalapeño-Jack Melt delivers a spicy kick with the addition of zesty jalapeños and melted pepper jack cheese. Each melt is meticulously crafted on hearty slices of rye bread, toasted to perfection, ensuring a crisp and satisfying bite.
OPEN FACED BRAUNSCHWEIGER MELTS
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
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
BLACK FOREST HAM AND BRIE OPEN FACED MELTS
This is another one of my little sandwich favorites. I haven't made it for a long time and its making me hungry!
Provided by Melanie B.
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Spread Blackberry Preserves in each of the bread pieces. Layer ham and Brie on top. Season lightly with some salt and pepper.
- Broil for about 4-5 minutes until cheese is melted.
- Cut into pieces and serve.
Nutrition Facts : Calories 740.7, Fat 28.9, SaturatedFat 13.9, Cholesterol 121.4, Sodium 2533.7, Carbohydrate 77.2, Fiber 5.1, Sugar 10.2, Protein 40.7
BRAUNSCHWEIGER II
LIVER SAUSAGE AND BRAUNSCHWEIGER These are cured sausages traditionally made from pork liver and pork hearts. Braunschweiger is smoked after cooking, hence the "braun" in the name. They are best stuffed into beef middles as fibrous casings do not shrink with the sausage. This particular recipe is a modified version of the previous and has much better flavor and texture. The main difference is the addition of chicken liver and beef liver. The amounts of the various meats are not critical and just represent the amounts I ended up with and weighed on a gram scale. You can divide by 450 to get pounds. Source: Jack Schmidling Productions, Inc.
Provided by Queen Dragon Mom
Categories Meat
Time 7h4m
Yield 15 pounds
Number Of Ingredients 17
Steps:
- Cook liver in simmering water for 10 minutes then chill before grinding.
- Grind all meat through 3/16 plate. Chill in freezer for 30 minute.
- Chop in blender or food processor. This sounds a lot easier than it is as you can only do about half a cup at a time. Commercial sausage kitchens use a machine called a chopper but we have to make due with what we have. The idea is to produce what is known as an emulsion. This process is also required for hot dogs, bologna and other sausages where a homogeneous texture is required.
- Stuff in beef middles.
- Place the sausage in a 165 degree F water for about one hour to internal temp of 152°F.
- Chill in cold water.
- Liver Sausage: Store in fridge for about a day before eating. Keeps for several weeks in fridge.
- Braunschweiger: Dry in smoker at 100F, then smoke for 5 hrs at 120°F.
Tips:
- Use a sharp knife to thinly slice the braunschweiger.
- To make the sandwiches ahead of time, assemble them and wrap them tightly in plastic wrap. Store in the refrigerator for up to 2 hours.
- If you don't have a toaster oven, you can toast the bread in a regular oven at 350 degrees Fahrenheit for 5-7 minutes, or until golden brown.
- For a vegetarian version of this sandwich, use tempeh or tofu instead of braunschweiger.
- These sandwiches are also delicious served with a side of fruit or salad.
Conclusion:
Open-faced braunschweiger melts are a quick and easy meal that is perfect for a busy weeknight. They are also a great way to use up leftover braunschweiger. With just a few simple ingredients, you can create a delicious and satisfying sandwich that the whole family will enjoy.
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