Created by:

Diane Wiersema — Sun Prairie, WI

Add a little swagger to your next lunch with The Braun-swagger. Wisconsin smoked havarti complements Braunschweiger sausage, a classic Wisconsin treat, alongside red onion and greens on rye bread.


Lightly butter outside of rye bread slices. Combine mayonnaise, Dijon and 1 tablespoon butter to create a sauce. Set aside.

Place bread slices buttered-side-down on work surface. Spread sauce generously over each slice. Place 2 slices havarti on 1 bread slice. Top with Braunschweiger slices. Sprinkle with arugula; place onion and avocado slices over arugula. Top with remaining havarti slices and other bread slice, buttered-side-up. Preheat griddle or skillet. Grill sandwich, flipping once, until bread is toasted and cheese begins to melt. Remove sandwich from heat and halve on the diagonal to serve.


  • 1 tablespoon softened butter, plus additional for bread
  • 2 slices rye bread
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 4 slices (about 4 ounces) Wisconsin smoked Havarti cheese
  • 4 thick slices Braunschweiger
  • Handful of arugula
  • 1/4 red onion, sliced
  • Avocado slices, thinly cut vertically
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