Goetta Sandwich
intro
A beloved Cincinnati German-American staple, this crispy, savory goetta sandwich layers pan-fried pork-oat sausage, runny egg, and melted cheese on toasted rye for a hearty, quick bite.
Ingredients
Steps
Prep sandwich components
Unwrap the 450g pre-cooked goetta log, and slice it evenly into eight 1/2-inch thick slices. Lay out all 8 rye bread slices, 4 large eggs, 113g shredded cheddar, 8 dill pickle slices, 60ml yellow mustard, and 30g divided unsalted butter within easy reach. Pat pickle slices dry with a paper towel to prevent soggy bread.
Crisp the goetta slices
Heat 1 tablespoon (15g) of unsalted butter in a 12-inch cast-iron or non-stick skillet over medium heat (350°F / 175°C). Arrange all 8 goetta slices in a single, non-overlapping layer in the pan. Cook for 4 minutes per side, until the exterior is deep golden brown and crispy, and the internal temperature reaches 165°F (74°C). Transfer cooked goetta to a clean plate and set aside.
Cook the fried eggs
Leave the rendered goetta fat in the same skillet, and reduce heat to medium-low (325°F / 160°C). Crack the 4 large eggs directly into the pan, spacing them 2 inches apart. Sprinkle evenly with 1/4 teaspoon (1g) ground black pepper, and cook for 3 minutes for slightly runny yolks, or 4 minutes for fully hard-set yolks. Transfer cooked eggs to the plate with the goetta.
Toast the rye bread
Wipe the skillet lightly with a crumpled paper towel to remove any burnt bits, then add the remaining 1 tablespoon (15g) of unsalted butter over medium heat, adding a small extra pat of butter for the second batch if needed. Once butter is fully melted and foaming subsides, place rye bread slices in a single non-overlapping layer, working in two batches if needed to avoid crowding. Toast for 2 minutes per side, until the bread surface is crisp and light golden brown. Remove 4 bread slices to a serving platter, leaving the other 4 in the pan for the cheese step.
Melt cheddar on toast
Divide the 113g (1 cup) shredded sharp cheddar evenly across the 4 bread slices remaining in the warm skillet. Turn heat to low, cover the pan with a tight-fitting lid, and cook for 1 minute, until the cheese is fully melted, gooey, and slightly bubbly. Turn off the heat, and transfer the cheese-topped bread slices to the serving platter.
Assemble the sandwiches
Spread 1 tablespoon (15ml) of yellow mustard evenly across each of the 4 plain toasted rye slices on the platter. Layer each base slice with 2 crispy goetta slices, 1 fried egg, and 2 dill pickle slices, then top with a cheese-covered rye slice. Press down gently on each sandwich to help layers adhere, then slice diagonally and serve immediately.
Tips
2.Always pat dill pickle slices dry with a paper towel before adding them to the sandwich; excess pickle brine will soak through the toasted rye bread in minutes and create an unpleasantly soggy texture.
3.You do not need to add extra salt to this recipe: pre-made goetta, sharp cheddar, yellow mustard, and dill pickles all contain high enough sodium levels to fully season the sandwich, and extra salt will make it overly salty.
OMG, I grew up eating goetta at every family breakfast in Cincinnati and I’ve been looking for a crispy sandwich version that hits just right for years! This was SO good, I pan-fried the goetta extra crispy like the recipe says, added a little spicy brown mustard and a slice of sharp cheddar, and my husband asked when we’re having it again before he even finished his first bite. Total game changer for quick weeknight dinners!
I’d never even heard of goetta before I saw this recipe! I grabbed a roll from my local grocery store’s meat section on a whim, and wow, these sandwiches are perfect for my weekly meal prep. They hold up so well in the fridge, crisp back up great in the toaster oven at work, and kept me full all the way through my afternoon meetings. 10/10, will be making this on rotation all fall!
My kids loved it! I was 100% convinced they’d turn their noses up at this since they’re super picky, but they begged for seconds! I cut the sandwiches into little sliders for them, served with sweet potato fries on the side, and it made the easiest Sunday family dinner. Even my oldest, who only eats chicken nuggets 90% of the time, ate two whole sliders. Total mom win in my book!
Made these for our Bengals watch party last weekend and they were the hit of the spread! I set up a little topping bar with pickles, hot sauce, fried onions, and different cheeses so people could build their own, and everyone was asking for the recipe before the first quarter ended. Way easier than grilling burgers for a crowd, too!
This looks so good! Is there an easy swap to make this gluten free? I have celiac so I have to be careful with bread and the goetta itself, would love to add this to my weeknight rotation. Giving 4 stars for now just because I haven’t gotten to make it yet, will definitely update once I try it!
Tried this for the first time tonight! I accidentally cooked the goetta a little too long and it got almost burnt on one side, but honestly? The extra crispy bits were the best part. So easy even someone who burns toast on the regular can pull this off, 10/10.
Made this for brunch today and added a runny fried egg on top, the yolk oozed all over the crispy goetta and it was heavenly. Who knew such a simple sandwich could taste this fancy? Will be serving this at my next neighborhood brunch potluck for sure.
Super affordable, quick to throw together, and tastes way better than the fast food sandwiches I usually grab on busy nights. I skipped the cheese since I didn’t have any at home, and it was still great, but I bet it’d be even better with the sharp cheddar the recipe calls for. Will be stocking up on goetta for my pantry from now on.
I doused mine in hot honey and pickled jalapeños and it was *chef’s kiss*. The salty, crispy goetta pairs so perfectly with sweet and spicy toppings, I can’t believe I didn’t think to make this sooner. Easy enough for a weeknight, tasty enough for guests, 5 stars.
Look, I take my goetta very seriously, and this recipe nails the crispy cook time that so many other online recipes get wrong. No mushy goetta here, just perfect crunchy edges, soft savory middle, and a great bread-to-meat ratio. Bookmarked this to send to all my friends who moved out of state and keep complaining they can’t find a good goetta sandwich back home.
That 25 minute cook time is no joke! I got home late from work, threw this together in less than half an hour, and it felt like a proper, satisfying meal instead of the sad microwave dinner I almost resorted to. Used sourdough bread I had in the fridge, added a little mayo and a slice of fresh tomato, and it was perfect. Great easy recipe for people who hate spending hours in the kitchen after a long work day.