Beer Street Sandwich

Recipe for four servings


For the sandwich:

3 eggs

150 ml Bitburger Premium Pils

8 slices sandwich bread

Freshly ground salt

Freshly ground chili flakes

Freshly ground coriander seed


For the slaw:

400 g cabbage

2 carrots

4 scallions

1 red onion

4 tbsp mayonnaise

1 tbsp Dijon mustard

50 ml olive oil

6–8 apricots


For the topping:

4 tbsp sweet chili sauce

4 slices deli ham

8 slices semihard cheese

Vegetable oil for the grill


  1. Prepare the grill for low to medium direct heat (approx. 140–160°C with lid).
  2. Beat together the beer and eggs, seasoning with salt, chili, and coriander seed. Dip the bread into the mix, one slice after another, turning them once. Oil the grill grate, then gently grill the bread on one side for 3–4 minutes.
  3. Wash the cabbage and slice into thin shreds. Peel the carrots and slice into similar shreds. Wash the scallions and slice into rings. Peel and dice the onion.
  4. Mix the cabbage, carrot, scallion, and onion together in a bowl and season with coriander seed, salt, and chili. Add the mustard, mayonnaise, and oil and massage together.
  5. To assemble, first top a slice of bread (grilled side upward) with the slaw. Halve the apricots, remove the stones, cut into wedges, and spread out over the slaw. Now layer on cheese, sweet chili sauce, ham, and more cheese. Top with more slaw and a second slice of bread. Grill the sandwiches for 2–3 minutes on each side with the lid closed.