Liverwurst Sandwich

Instructions

1. Prepare the bread
   Lightly toast the rye or pumpernickel bread slices until just firm. Allow to cool slightly, then spread each slice with a thin layer of softened butter.
2. Apply the mustard
   Spread a thin layer of whole grain mustard over the buttered bread. The mustard adds a tangy flavor that complements the rich liverwurst.
3. Add the liverwurst
   Using a butter knife or small spatula, spread a generous layer of liverwurst (about 30g or 1 oz per slice) on top of the mustard. For a smoother texture, allow the liverwurst to come to room temperature before spreading.
4. Arrange the toppings
   Layer the thinly sliced red onion, radishes, and dill pickle on top of the liverwurst. Sprinkle with capers for an additional briny flavor.
5. Finish and serve
   Season with freshly ground black pepper and garnish with chopped chives. Serve immediately as an open-faced sandwich, traditionally accompanied by a small side salad or additional pickles.