OPEN FACED BRAUNSCHWEIGER MELTS

Open Faced Braunschweiger Melts image

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.) :)

Provided by Stacky5

Time 10m

Yield 2 Melts, 2 serving(s)

Number Of Ingredients 5

Ingredients

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

Steps:

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

Nutrition Facts : Calories 212.3, Fat 11.9, SaturatedFat 4.9, Cholesterol 26.2, Sodium 695.5, Carbohydrate 19.7, Fiber 0.8, Sugar 4.8, Protein 6.8

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