Go Back
E&A Braunschweiger Sandwich Recipe
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.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.