Beer Garden Sandwiches

3 Tbsp. mayonnaise
1 Tbsp. prepared coarse mustard
2 tsp. prepared horseradish
8 slices caraway rye bread
4 lettuce leaves
8-oz. Limburger Cheese, sliced
8-oz. liverwurst, sliced
2 medium dill pickles, sliced lengthwise
1 small red onion, sliced into rings

In small bowl, mix the mayonnaise, mustard, and horseradish; spread evenly on one side of 4 bread slices. Top each with equal portions of lettuce, cheese, liverwurst, pickles and onion; cover with the remaining bread slices. Cut each sandwich in half; serve.

Makes 4 servings.

Recipes and images courtesy of © 2014 Wisconsin Milk Marketing Board, Inc.

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Beer Garden Sandwiches

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