Braunschweiger Sandwich

First, roughly chop the onion… Not Huge.. but not a dice either. I also mince the garlic at this time. Next you want to mix the garlic with the cream cheese in a small bowl and set it aside.

Next I chop some Romaine.. I like a bit of Romaine on mine.. and I like mine sliced.. if you like chopped, then chop! Whole leaves just don’t have the same texture for this sandwich…. so slice and/or chop. Set this aside.

Melt the Butter in a nice skillet or saute pan. Throw the onions in and let them cook a bit. I like them soft and a little browned.. Not caramelized completely, just a little browned and soft and yummy!

While those are cooking away, slice up some of the Braunschweiger. I use about 4 slices for each sandwich. I lay all eight slices on a cookie sheet and place in the oven to Broil. You have to watch these puppies.. I broil for about 3 minutes on each side.. enough to get them sizzling and enough to crisp them up.. it may take 3-5 minutes per side.. Just make sure to watch them so they don’t burn. I also Broil my Sourdough Bread. Doesn’t matter if you Broil the bread to toast it before or after the Braunschweiger, just make sure it gets toasty on both sides.

Once you have the Braunschweiger cooked, the bread toasted and the onions cooked and softened.. it is time for assembly. Oh the Assembly.. Generally by now I can hardly contain myself.. it is soooo good!

Take your Sourdough Toast.. and slather the Cream Cheese garlic mixture on each piece.. then add some of those onions on one side.. then the Braunschweiger on top of the onion, then the Romain on top of that.. stick those two pieces of bread together, slice and DEVOUR!