The “E&A” Sandwich

Back in the day we would eat lunch at local restaurants along the riverfront in Philly, near the generating stations we maintained. On the North side, the E&A Tavern made the best and thickest liverwurst and onion sandwiches in town. This dish is inspired by that sandwich using Braunschweiger, pickled onions and jalapenos, Jewish rye, Dijon mustard, and Swiss cheese to create a “European Cubano” style sandwich.

Ingredients
8 oz Braunschweiger sausage sliced into 4 pieces and cut in half
4 slices Jewish rye bread
1 jalapeno sliced and cored
½ yellow onion sliced
⅓ cup apple cider vinegar
⅓ cup water
¼ cup sugar
2 tbsp Dijon mustard
4-6 slices Swiss cheese
2 tbsp butter
Pickle slices for garnish

Combine the apple cider, water, and sugar and mix thoroughly, then add the onions and jalapenos and allow to marinate for about 30 minutes or longer. Stir several times.
Melt the butter on a grill pan and lay the 4 slices of bread down, browning the first side, flip over and lightly brown the other side. Turn down the heat and move the bread to a board or plate.
On the browned side of two pieces of bread, lay on the Braunschweiger and smash down with a fork, followed by a layer of cheese, onions and jalapenos, and another layer of cheese. Spread Dijon mustard on the two remaining slices and top each sandwich.
Place the sandwiches back on the griddle, and press down with a cast iron pan, turn the heat to medium to brown the bottom for a couple minutes, then turn the pan upside down and cover so the cheese melts. Once the cheese is melted remove from the griddle and plate, cut in half, then add your favorite garnish and serve.