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. This is one of the recipes in Bob Johnson’s cookbook, The Left Over Ranch Cookbook: Memories on a Plate in The Favorites chapter.

Bob Johnson

The E&A Sandwich

Inspired by the legendary liverwurst and onion sandwiches at the E&A Tavern along the Philadelphia riverfront, this European Cubano style sandwich uses Braunschweiger, quick pickled onions and jalapeños, Swiss cheese, and Dijon mustard on toasted Jewish rye. A Philadelphia classic reinvented.

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Prep Time 35

Cook Time 10

Total Time 45

Servings: 2

Course: Dinner, Favorites, Lunch

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Quick Pickled Onions and Jalapeños

½ yellow onion sliced
1 jalapeño cored and sliced
1/3 cup apple cider vinegar
1/3 cup water
¼ cup sugar

Sandwich

8 oz Braunschweiger sausage sliced into 4 pieces and cut in half
4 slices Jewish rye bread
2 tbsp Dijon mustard
4-6 slices Swiss cheese
2 tbsp butter
pickle slices for garnish

Equipment

Grill pan or Griddle
Cast iron pan for pressing
medium bowl for pickling

Method

Quick pickle the onions and jalapeños. Combine the apple cider vinegar, water, and sugar in a bowl and mix thoroughly until the sugar dissolves. Add the sliced onions and jalapeños and allow to marinate for at least 30 minutes, stirring several times. The longer they sit the better they taste.
Toast the bread. Melt the butter on a grill pan over medium heat. Lay the 4 slices of bread down and brown the first side, then flip and lightly brown the other side. Turn down the heat and move the bread to a board or plate.
Build the sandwich. On the browned side of two slices of bread, lay on the Braunschweiger and smash down gently with a fork. Add a layer of Swiss cheese, followed by the pickled onions and jalapeños, then another layer of Swiss cheese. Spread Dijon mustard on the inside of the two remaining slices and place on top.
Press and melt. Place the sandwiches back on the griddle and press down firmly with a cast iron pan. Turn the heat to medium and brown the bottom for a couple of minutes. Then turn the cast iron pan upside down over the sandwiches to trap heat and melt the cheese. Once the cheese is fully melted remove from the griddle, plate, cut in half, garnish with pickle slices and serve.

Notes

Braunschweiger is a smooth, spreadable liverwurst style sausage available at most deli counters — don't substitute with regular liverwurst as the texture won't smash down the same way. The double layer of Swiss cheese is intentional — it melts around the pickled vegetables and holds everything together beautifully. For a shortcut use our Pickled Onions and Jalapeños recipe made ahead of time. This recipe appears in the Favorites chapter of the Left Over Ranch Cookbook.