Wayne Boatwright wrote:
> I'm keeping my distance from others tonight and tomorrow. :-)
>
> Lately I've been craving braunschweiger, which I don't often have, and
> decided today was the day. I made four stops, first at a local sausage
> company that specializes in making a variety of German meat products.
> There I picked up the braunschweiger and some freshly grated horseradish.
> Next at a local cheese shop for some excellent limburger, and last at the
> German bakery for a loaf of very hearty Jewish rye.
>
> Late this afternoon I built the sandwich. The rye bread slathered with
> mayo on one slice and German whole grain mustard on the other, a layer of
> sliced braunschweiger generously sprinkled with fresh ground pepper and
> followed by slices of limburger. Next a coating of horseradish followed
> by slices of onion, then topped off with crisp lettuce and finally the
> other slice of bread.
>
> Along with the huge sandwich I had homemade senfgurken pickles, kettle
> chips, and a couple of bottles of Hofbräu Dark.
>
> This should have been enough to kill anyone, but it certainly satisfied my
> craving. :-)
>
> Side note... When I was at college at Georgetown U. back in the 1960s,
> there was a German Biergarten in Georgetown that served such a sandwich
> that left me with an indelible memory. I like to recreate it once in a
> blue moon.
>

yeah, the limburger must carry that to new heights! Gee, I
suddenly want braunschweiger....

--
Jean B.