The Ultimate Limburger and Bratwurst Sandwich
Ingredients
For pickled red onions:
- 1 red onion peeled and thinly sliced
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup water
For bratwurst:
- 1 large onion peeled and sliced
- 5 tablespoons unsalted butter cubed
- 1 1/2 bottles red lager beer
- 4 bratwursts
For sandwich:
- 8 slices rye bread
- 6 oz. Wisconsin limburger sliced into 8 pieces
- Dijon mustard
- Pickled red onions
- 1 to 1 1/2 cups red cabbage shredded
- 2 teaspoons brown rice vinegar or red wine vinegar
Instructions
For pickled red onions:
- Place onion slices in mason jar and set aside. Using small bowl, whisk together remaining ingredients until sugar and salt have dissolved. Pour vinegar 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:
- Heat grill to high heat. Place onions and butter on medium-sized tray. Grill 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 from liquid and grill bratwursts until nicely browned and charred slightly. Remove from grill and slice each bratwurst in half lengthwise.
For sandwich:
- Toast rye bread and immediately place two slices limburger on bottom slices. Spread Dijon mustard on top of slices. For each sandwich, place one sliced grilled bratwurst onto limburger cheese, top with pickled red onions and shredded cabbage. Drizzle 1/2 teaspoon of brown rice vinegar over shredded cabbage and cover with top slice, mustard-side down. Enjoy sandwiches with a dark beer.