Liverwurst Sandwich
A classic deli-style sandwich featuring creamy, savory liverwurst spread on hearty bread with crisp onions, tangy mustard, and cool pickles. This quick, no-cook sandwich delivers a punch of rich flavor and satisfying texture in every bite, perfect for a fast lunch or light supper.
For 2 servings
- prep
Set out the ingredients and let liverwurst come to room temperature.
Remove liverwurst from the fridge 10 minutes before assembling so it spreads easily. Slice the onion into thin rings and the pickle lengthwise into planks.
- mix
Season and soften the liverwurst.
In a small bowl, mash the liverwurst with a fork and mix in a pinch of black pepper. This loosens the sausage and distributes the seasoning.
- prep
Spread mustard on two bread slices.
Lay two slices of rye bread on a cutting board. Spread each with an even layer of yellow mustard, covering edge to edge.
- assemble
Spread butter on the remaining two bread slices.
Lay out the other two bread slices. Spread a thin, even layer of softened butter on each slice.
- assemble
Layer the liverwurst generously on the mustard-coated bread.
1.Divide the mashed liverwurst evenly between the two mustard-spread bread slices.2.Use the back of a spoon or butter knife to smooth the liverwurst into an even layer, about ¼ inch thick. - assemble
Add onions and pickles on top of the liverwurst.
1.Scatter a few onion rings across the liverwurst on each sandwich.2.Lay 2 to 3 pickle planks on top of the onions. - assemble
Close the sandwiches and press gently.
Top each sandwich with the buttered bread slice, butter side down. Press gently with the palm of your hand to help everything hold together.
- serve
Cut and serve the sandwiches.
1.Slice each sandwich in half diagonally with a sharp knife.2.Plate immediately with extra pickles or potato chips on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the liverwurst sit at room temperature for 10 minutes before spreading for a creamier texture.
- 2Use a sharp knife to slice the onion into paper-thin rings so they don't overwhelm the sandwich.
- 3Press the finished sandwich gently with your palm to help the layers adhere before cutting.
- 4For extra crunch, toast the rye bread lightly before assembling.
- 5Slice the sandwich diagonally for a classic deli presentation and easier handling.
- 6Make ahead: assemble without pickles, wrap tightly, and add pickles just before serving to avoid sogginess.
Adapt it for your goals.
Low-carb
Replace the rye bread with large lettuce cups or low-carb tortillas to reduce carbs while keeping the classic flavors intact.
spicySpicy
Add a few dashes of hot sauce or pickled jalapeño slices on top of the onions for heat that cuts through the rich liverwurst.
smokedSmoked
Swap yellow mustard for a whole-grain smoked mustard and add a slice of smoked gouda for deeper, smokier notes.
Why this is on our healthy list.
Rich in Iron
Liverwurst is made from liver, a concentrated source of heme iron that supports healthy red blood cell production.
Good Source of Vitamin A
The liver content provides natural vitamin A, essential for vision and immune function, in a single sandwich.
Fermented Food Boost
Dill pickles offer probiotics from fermentation, which can aid digestion and gut health.
Frequently asked questions
Yes, sturdy breads like sourdough, pumpernickel, or a crusty roll work well. Avoid soft white bread, which may get soggy.
