• Hard-crusted rye bread
• Limburger cheese
• Bermuda onion, sliced 1/2-inch thick
• Coarse brown mustard
• Sardines

• Sliced pumpernickel or rye bread
• Limburger cheese
• Thinly sliced onions
• Sliced liverwurst or braunschweiger
• Horseradish to taste

• Pumpernickel bread, preferably German, or crusty seeded rye bread
• Limburger cheese
• Anchovy fillets in olive oil
• "Spread two slices thickly with the cheese, then cover one slice with anchovy fillets. Drizzle a little of the olive oil from the anchovies on top of the fish, but not too much, and close the sandwich. I like to eat it with a few pickled herring snacks on the side (the ones pickled in wine vinegar, not the creamy ones), taking a few of the pickled onion slices from the jar as well. And you have to make sure to lean forward over the plate when you eat it, because there's no exposed bread to absorb the oil from the fish, so it tends to drip out!"

Serve with beer, of course."

• 2 slices of Russian rye bread
• Limburger cheese
• Thin sliced white onions
• Dill pickle slices (preferably sliced from a whole pickle)

Sorry for the small print. I cut and pasted it.

The key to enjoying Limburger is knowing the date it was made," "When it is real young, up to one month old, it is very firm, crumbly, and salty, much like feta cheese in taste. At six weeks, it's soft on the corners but still has a hard core that's salty and chalky. The bacteria works from rind to center. At two months, the core is almost gone." He says most people prefer Limburger between six weeks and eight weeks old. "From two to three months, the core is gone, it's soft and spreadable, the salt has blended in, and the cheese has a kind of sweet flavor. Older than three months, there's intense smell, intense flavor. It's pungent and almost bitter. If you like it, you're a real Limburger lover."

Traditional Limburger Sandwich
To control the odor of Limburger, rinse the rind or cut it off altogether, recommends Myron Olson of Chalet Cheese Co-op. And by all means, store Limburger in a glass jar. This will contain the smell without adversely affecting the cheese. "Limburger is a table cheese," says Myron. While you can include in any meal ("at breakfast with toast, in a sandwich for lunch, with potatoes for dinner"), you won't often find it listed as an ingredient in recipes. Myron explains: "It doesn't cook well because when you warm it, the heat intensifies the smell." He does advocate using very young, still-salty, shredded Limburger as a pizza topping. Still, if you are a traditionalist, this sandwich is the way to go.

• Rye bread (dark or light, pumpernickel, sauerkraut rye, etc.)
• Mustard (sweet-hot, brown, whole grain, etc.)
• Sliced Limburger (at any age you prefer, washed or not, rind-on or rind-off)
• Thick slices of sweet onion (Vidalia, Walla-Walla, etc.)

Layer the ingredients as you like into a sandwich. Myron Olson prefers sweet-hot mustard on one slice of bread and mayonnaise on the other. Then, as he recommends, "Wash it down with a beer

and finally for today more ideas, even peanut butter with Limburger

6 comments to A recipe…

•   

  This is delicious, but you NEED purple onion…and need Pumpernickle!!

•  

  It’s been YEARS since I’ve had one of these – mine are minus the ham, but the pumpernickle is the blackest you can find… Oh! And a quick grind or two of black pepper.

•   

  The ideal version of this sandwich would be served on a great rye with white onion, a spicy spear of a garlicky dill pickle and an icy cold mug of pilsener. It is truly a great summer sandwich,since you should eat it outside so as not to offend anyone at home who is attempting to breath. Limburger is really no worse than camembaert or a ripe Italian gorgonzola.

•   

  the best hamburger ive ever had was with limburger cheese musterd, onionand mayo. another good one is with onion and peanut butter

I have found that I am a 2-3 month man, and more preferably a 2-month.  It has not yet fully developed the "Limburger" characteristics that it is known for.  

My wife has an idea of doing a panini-style limburger sandwich.  Today I was even imagining a Reuben sandwich with limburger in place of the traditional Swiss.

I tried the slices of onion approach, but I like even more cutting the onions into uneven pieces to create a crunchy texture reminiscent of wavy potato chips on the sandwich.  

As far as the date of the Limburger, the side of the wrapper will have a date on it:

You can see the sticker on the left side of the wrapper.  This date is 6 months from date of manufacture.  Typically in Kentucky, I can find them as young as 2 months old, which has a slight odor, and a slight sweetness, which also a nice spreadable softness.

Scut, please continue to post your concoctions!  You will love the pickled peppers! I understand your complaint of the mushy bread - you can "toast" the bread to give it additional crispness, or even put something like bacon in the sandwich for extra crisp and flavor.

Of course, you could also make a LBLT - Limburger Bacon Lettuce Tomato!

somehow i've gotten drool all over my keyboard,...this is too much, I'm going to get a sandwich...

LBLT - That and your wife's other bacon recipe sound great.  will have to turn my dad on to it. He got me started on limburger and braunsweiger  right after I got off the bottle more then 60 years ago.

The only downside to the braunschweiger mix?  The sandwich needs more crunch.  The onion does a pretty good job, but I wonder...putting more thought to this stuff!  The flavor is great though.  Maybe trying that idea with Vlasic Pickled Jalapenos - the crunch is MAGNIFICENT!  When you first try it, trust me - you will be blown away at the crunchy AWESOMENESS that radiates from those little green slices!

Denis! LOL don't tell me we have corrupted you with our CRAZY ideas!  

Another crunch I like is just using a whole fresh  bell pepper split open. I'll have to try it then sprinkle some jalapenas over that.

If we can perfect the crunch on that sandwich, it will be a 5 star, no questions asked.  I wouldn't even be opposed to trying some wavy chips on the sandwich for the added crunch.

Hey, in case you have never tried it, try some Ingelhoffer Stone Ground Mustard on your next sandwich - it ROCKS!

You can get three healthy rows of mustard goodness on your rye bread to start off this Scut-Bomb.  From there, you layer in your onions, followed by the braunschweiger and topped off with limburger cheese - then topped with that pickled pepper!  MMM...

I had my first Limburger special, exactly as BB prescribed this past Saturday, and I think you guys are onto something big here,...the idea of tossing on the jalapinos and other crunchies sound great...will try! Yummmmm!  

Glad you like it!

No sir!  Limburger is a form of cheese.  Maybe you can invent the world's first Limburger cookie!  ;-)

Scut, you have a point about the hard-crusted rye bread.  With all the sopping good juices that flow in one of these sandwiches, between the mustard and the sardines and such, you need a bread that won't fall apart so easily. 

Thanks to the OP for starting off such a nice topic. I spent the first 9 years of my life in the Black Forest area of Germany and thus am a fan of Rye Bread and of course Limburger cheese. I have never liked White Bread and am proud to say that I have never owned a toaster ( that device was unheard of in my early  childhood ). On the subject of Beer we have a Brewery up here that makes a nice " Old Fashioned Pilsner ", not sure how much of it they export tho. Please keep the great recipes and photos coming.  

Thank you cabadenwurt!  I don't drink anymore, so unfortunately I cannot recommend a beer for this.  When I used to drink, my favorite was AmberBock, but I am not sure if that slightly sweet beer would have went with this.  It probably deserves a more stout flavor.  

With that being said, I drink nothing with these sandwiches.  I eat them, heat and all!  Looking forward to trying some Lays Wavy chips on the next round!  BTW, out of Ingelhoffer with the sandwich today - now on to Woebler's :-)

Okay guys!  I went to the store and bought a variety of different foods to test with these sandwiches for some modern concoctions!  Some of these ingredients may not make sense at first, and I cannot promise that I will walk away with two thumbs up on every experiment.  BUT I can promise that I will give an honest appraisal on the ideas.

So, here is the list today:

Pineapple Juice

Choice Angus Sirloin Tip Sandwich Steak

Dark Rye Bread

Ingelhoffer Stone Ground Mustard (this stuff won Gold Medal at a Mustard Competition, you gotta try it)

Maple Syrup

Worchestershire 

Roasted Garlic Hummus

Braunschweiger

Bacon

Tomato

Lettuce

Crushed Red Pepper

Pickled Jalapenos

Red Onions

And, of course - Limburger Cheese!

This does not count that I already have some other ingredients at the house for disposal, such as salt and pepper, etc.  But I will give a report tonight on the first taste test!

Up tonight - Scut-Bomb: BirdBrain Variation (almost sounds like a chess opening, don't it?)  Will report with pictures, and will try not to lick the plate clean!