Back in the day we would eat at local restaurants along the riverfront in Philly (near the generating stations we maintained) and 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, homemade sourdough and mustard, and Swiss cheese to create a “European Cubano” style sandwich. 

Ingredients:
8 oz Braunschweiger sausage sliced into 4-5 pieces
4 slices sourdough bread
1 jalapeno sliced and cored
½ yellow onion sliced
1/3 cup apple cider vinegar
1/3 cup water
¼ cup sugar
2 tbsp mustard
4-6 slices Swiss cheese
2 tbsp melted butter


Steps:

  1. 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.
  2. Spread the mustard on one side of all 4 slices of bread, then build two lower sections with a slice or slices of cheese (to cover the bread completely), then the Braunschweiger, followed by the jalapeno and onions, and finally cover with more cheese. Place the top on and heat up a large non-stick pan or panini press.
  3. Brush the outside of each sandwich with melted butter and place in the pan on medium low heat, then add a weight to it (I use cast iron pan) and allow to heat up. Remove the weight and carefully turn then reinstall the weight-a couple times until the cheese is melting. Once the bread is browned remove and plate, cut in half, then add your favorite garnish and serve.