Rye bread toast with liverwurst and pickles
Rye bread toast with liverwurst and pickles is a hearty open-faced sandwich, typically made with a slice of toasted rye bread spread with smooth liverwurst and topped with tangy pickles. This savory dish is a staple in Northern and Central European cuisines, particularly popular in Germany, Poland, and Scandinavia.
🍽️ Nutrition at a glance
This dish is a balanced source of protein and fat from the liverwurst, with complex carbohydrates from the rye bread. It provides key nutrients like iron and B vitamins from the liver, and a rough calorie estimate is around 250-350 per serving.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 12 g |
| Carbs | 22 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 850 mg |
| Iron | 2.5 mg |
| Vitamin B12 | 3.0 mcg |
| Zinc | 2.0 mg |
| Selenium | 15 mcg |
| Vitamin B6 | 0.3 mg |
| Niacin (B3) | 4.0 mg |
| Phosphorus | 150 mg |
| Vitamin K | 8 mcg |
Per 1 open-faced sandwich (approx. 120 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a classic example of 'smörgåsbord' or cold buffet fare, valued for its simplicity and robust flavors. Nutritionally, the fermented pickles can aid digestion, while rye bread offers more fiber and a lower glycemic index than white bread.
