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Open Faced Braunschweiger Melts

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“My Mom used to make these for us during tomato season in the summertime (way back in the 70's). Even though the combination of ingredients sounds weird, the flavors really blend well into an awesome taste sensation that I am totally addicted to, even after all these years. I LOVE this stuff! (Unbelievably quick and easy, too.) :)”
READY IN:
10mins
SERVES:
2
YIELD:
2 Melts
UNITS:
Metric

Ingredients Nutrition

  • 2 slice bread (I like white, but my mother preferred sourdough)
  • 2 slice braunschweiger liver sausage, sliced from the tube in 1/2-inch slices (I prefer Oscar Mayer)
  • 2 slice tomatoes
  • 2 slice Velveeta cheese
  • 29.58 ml Hellmann's mayonnaise

Directions

  1. Toast bread slices, and put them on an ungreased baking sheet.
  2. Spread 1 Tbsp mayonnaise on each toasted piece of bread.
  3. Place 1 Braunschweiger slice over the mayonnaise.
  4. Place 1 slice of tomato on top of Braunschweiger slices.
  5. Place 1 slice of cheese on top of tomato.
  6. Put baking sheet under a preheated broiler and broil until cheese gets bubbly (3-5 minutes).

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