Entree: Germany – Rhineland – Halve Hahn (A hearty rye-roll sandwich topped with a thick slice of aged Gouda, mustard, and raw onion)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Total 15 min

Ingredients

- 4 dark rye rolls (Röggelchen or firm dark rye rolls), approx. 3.5 oz (100 g) each
- 8 slices aged Gouda, approx. 1 oz (28 g) each, or about 8 oz (225 g) total
- 2 tbsp (30 g) butter, softened
- 4 tsp (20 ml) German-style mustard (Kölscher or strong brown mustard)
- 1 small yellow onion, about 4 oz (115 g), thinly sliced into rings
- 4 small cornichons or gherkins, about 2 oz (60 g), sliced
- 1/2 tsp (2.5 g) coarse sea salt
- Freshly ground black pepper, to taste
- Optional: a few dashes of good local beer for toasting or serving alongside

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare rolls and spreads: Slice each rye roll in half horizontally. Spread about 1/2 tbsp (7 g) softened butter on the cut interior of each half, then spread 1 tsp (5 ml) mustard on the buttered halves.
2. Assemble and warm: Place two slices of aged Gouda on each bottom half (about 2 oz (56 g) cheese per sandwich). If you prefer the cheese slightly melted, place assembled bottoms under a medium broiler for 1–2 minutes until edges just soften—watch closely to avoid burning.
3. Finish: Top cheese with a few raw onion rings and sliced cornichons. Sprinkle a pinch of coarse sea salt and grind black pepper over the onions. Close sandwiches with the roll tops and press lightly.
4. Serve: Serve Halve Hahn immediately with cold beer or a simple green garnish. For a more traditional presentation, serve on a wooden board with extra mustard on the side.

1. Prepare rolls and spreads: Slice each rye roll in half horizontally. Spread about 1/2 tbsp (7 g) softened butter on the cut interior of each half, then spread 1 tsp (5 ml) mustard on the buttered halves.
2. Assemble and warm: Place two slices of aged Gouda on each bottom half (about 2 oz/56 g cheese per sandwich). If you prefer the cheese slightly melted, place assembled bottoms under a medium broiler for 1–2 minutes until edges just soften—watch closely to avoid burning.
3. Finish: Top cheese with a few raw onion rings and sliced cornichons. Sprinkle a pinch of coarse sea salt and grind black pepper over the onions. Close sandwiches with the roll tops and press lightly.
4. Serve: Serve Halve Hahn immediately with cold beer or a simple green garnish. For a more traditional presentation, serve on a wooden board with extra mustard on the side.