Frikadellen Sandwich

1. 1

   Step 1

   • a.Prepare the Panade and Aromatics
   • b.In a small bowl, tear the stale bread slice into small pieces. Pour the milk over it and let it soak for 5-10 minutes until soft.
   • c.While the bread soaks, melt 1/2 tablespoon of the butter in a small skillet over medium heat. Add the finely chopped onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
   • d.Squeeze the excess milk from the soaked bread, discarding the milk. The bread should be damp but not soggy.
2. 2

   Step 2

   • a.Mix and Form the Frikadellen
   • b.In a large bowl, combine the ground beef, ground pork, soaked bread, cooked onion and garlic mixture, lightly beaten egg, chopped parsley, Dijon mustard, salt, pepper, and optional nutmeg.
   • c.Gently mix with your hands until just combined. Overmixing can make the patties tough.
   • d.Divide the mixture into 4 equal portions. With damp hands, shape each portion into a thick, slightly oval patty, about 1-inch thick.
3. 3

   Step 3

   • a.Cook the Frikadellen
   • b.In a large skillet, melt the remaining 1.5 tablespoons of butter over medium heat.
   • c.Carefully place the patties in the hot skillet, ensuring they don't touch.
   • d.Cook for 6-8 minutes on the first side, until a deep golden-brown crust forms.
   • e.Flip the patties carefully and cook for another 6-8 minutes on the second side, or until cooked through and the internal temperature reaches 160°F (71°C).
4. 4

   Step 4

   • a.Assemble the Sandwiches
   • b.While the Frikadellen are cooking, slice the Kaiser rolls in half. You can lightly toast them if desired.
   • c.Spread a generous layer of German mustard on the cut sides of each roll.
   • d.Place a hot Frikadelle patty on the bottom half of each roll.
   • e.Top with pickle slices and a lettuce leaf.
   • f.Place the top half of the roll on top and serve immediately.

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