Ingredients

Adjust Servings:

	2 rye bread slices (dark, light, or pumpernickel)
	brown mustard as needed
	2 sweet onion thick slices
	limburger cheese sliced as needed
	pepper to taste
	garlic powder as needed
	pickle (optional)
	sardines (optional)

Nutritional information

327 kcal

Calories

27 g

Fat

17 g

Saturated Fat

90 mg

Cholesterol

800 mg

Sodium

0.5 g

Carbohydrates

0.5 g

Sugar

20 g

Protein

Limburger Sandwich

Name: Limburger Sandwich
Prep time: 10 min
Total time: 10 min
Yield: 1 Servings
Ingredients: rye bread slices (dark, light, or pumpernickel): 2; brown mustard as needed; sweet onion thick slices: 2; limburger cheese sliced as needed; pepper to taste; garlic powder as needed; pickle (optional); sardines (optional)

Features:

Cuisine:

10 mins
Serves 1
Easy

Ingredients

2 rye bread slices (dark, light, or pumpernickel)
brown mustard as needed
2 sweet onion thick slices
limburger cheese sliced as needed
pepper to taste
garlic powder as needed
pickle (optional)
sardines (optional)

The main ingredient in the Limburger sandwich is the Limburger cheese itself that makes it a special treat for those who love this unique type of cheese. This cheese is considered to be one of the smelliest cheeses in the world. Yet there are people who love its taste and smell and like to consume it on a regular basis.

(Visited 164 times, 1 visits today)

How to Make Limburger Sandwich

Take a clean platter and place the slices of rye bread on it. Spread brown mustard on both the slices.
Season with pepper and garlic powder and layer each slice with a slice of sweet onion and Limburger cheese.
If you want you can add pickles or sardines in the sandwich you can do that too if it suits your taste buds.
Serve it with your favorite beer.

Trivia

Limburger cheese is named after a province named Limburg in Belgium. This is where it was first sold and was made from Belgian cow’s milk.
Since the 19th century, it has been essentially a German cheese.
It is believed to be among the Old world varieties among other cheeses and is considered to be a standalone cheese of Monroe, Wisconsin.
The flavor of the cheese is not as strong as the smell itself.
It is said that the strong and pungent aroma of the cheese starts to get stronger as the cheese starts to ripen after a few weeks.

The bacteria that cause the strong smell of the Limburger cheese is called ‘brevibacterium’.