Limburger and Bratwurst Sandwich

Limburger and Bratwurst Sandwich

Two foods synonymous with Wisconsin--limburger cheese and bratwurst--team up in this full-of-flavor sandwich, which is best served with a cold beer, preferably a dark beer.

servings
4

Ingredients



















Cooking Instructions

For pickled onions:


1

Place red onion slices in mason jar and set aside. In small bowl, whisk together remaining pickling ingredients until sugar and salt have dissolved. Pour pickling mixture over onions, cover with lid and let sit at room temperature for at least 1 hour. To store, cover with lid and refrigerate for up to 2 weeks.


For bratwurst:


1

Heat grill to high temperature. Place onion slices and butter in medium-sized grill tray with sides. Grill onions until softened. Pour in beer; add bratwursts and cover tray with aluminum foil. Reduce heat to medium and poach bratwursts for about 5 minutes on each side. Remove bratwursts from liquid and grill until nicely browned and slightly charred. Remove from grill and slice each bratwurst in half lengthwise. Keep beer/onion mixture warm to serve on side, if you wish.


For sandwich:


1

Toast rye bread on grill and immediately place two slices limburger on four bottom slices. Spread Dijon mustard on four top slices. For each sandwich, place 1 sliced grilled bratwurst over limburger cheese; top with pickled red onions and cabbage. Drizzle 1/2 teaspoon brown rice vinegar over cabbage and cover with top bread slice, mustard-side-down.


Ingredients



















Cooking Instructions

For pickled onions:


1

Place red onion slices in mason jar and set aside. In small bowl, whisk together remaining pickling ingredients until sugar and salt have dissolved. Pour pickling mixture over onions, cover with lid and let sit at room temperature for at least 1 hour. To store, cover with lid and refrigerate for up to 2 weeks.


For bratwurst:


1

Heat grill to high temperature. Place onion slices and butter in medium-sized grill tray with sides. Grill onions until softened. Pour in beer; add bratwursts and cover tray with aluminum foil. Reduce heat to medium and poach bratwursts for about 5 minutes on each side. Remove bratwursts from liquid and grill until nicely browned and slightly charred. Remove from grill and slice each bratwurst in half lengthwise. Keep beer/onion mixture warm to serve on side, if you wish.


For sandwich:


1

Toast rye bread on grill and immediately place two slices limburger on four bottom slices. Spread Dijon mustard on four top slices. For each sandwich, place 1 sliced grilled bratwurst over limburger cheese; top with pickled red onions and cabbage. Drizzle 1/2 teaspoon brown rice vinegar over cabbage and cover with top bread slice, mustard-side-down.


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