Rye Bread Braunschweiger open face-wich, with  Dublin – Carolina Scuppernong Wine.  Yum !

You will require:

1)       2 slices Rye Bread with seeds (per serving)

2)      3 oz or 85 grams Authentic Braunschweiger Liver Sausage 

3)      14  Baby Spinach leaves 

4)      2 oz or 56 grams Italian Five Cheese (mozzarella, provolone, romano, asiago, parmesan cheese)

5)      20 Mezzetta Non-Pareil Capers

6)      3 or 4 rotations on the ole grinder – Black medium ground black peppercorns

7)      One bottle of Duplin - Carolina Schppernong  Muscadine wine served extremely cold or on ice.

position 2 slices Rye Bread w/seeds in the toaster/toast to medium to dark

place onto microwave safe ceramic plate/ tray

spread 1.5 oz or 42.52 grams Authentic Braunschweiger on each slice of toasted rye bread

gently place 7 baby spinach leaves on top of the Braunschweiger spread

carefully sprinkle 1 oz or 28 grams shredded Five Cheese blend on top of baby spinach and

distrustfully place 10 Mezzetta Non-Pareil Capers on top of the cheese

finish with 3 or 4 grinding rotations medium black fresh peppercornsl

Place microwave safe ceramic serving tray in microwave for 30 seconds or until cheese is melted or place in pre-heated toaster oven until cheese is melted.  The microwave works well; 30 seconds does not ruin the bread and is more energy efficient.  

Serve with extremely cold Duplin - Carolina Scuppernong  Muscadine wine or your favorite Riesling.

Enjoy.