Andouille Po' Boy
A delicious sandwich using your favorite Louisiana sausage, andouille.
- 1/2 cup Creole or other stone-ground mustard
- 1/3 cup mayonnaise
- 1/2 teaspoon Cajun seasoning
- 1/4 cup (about 1 ounce) Wisconsin parmesan cheese, grated
- 2 tablespoons butter
- 2 large sweet onions, thinly sliced
- 4 fully cooked pork or chicken Andouille sausages
- 4 French rolls* or 4 baguette slices, cut to sausage length (about 5" long)
- 1 cup fresh spinach leaves
- 1 1/2 cups Wisconsin provolone cheese, shredded
- Hot Louisiana-style pepper sauce, optional
* Choose a roll with a fairly soft crust, making the sandwich easier to eat and
similar to New Orleans-style bread.
- Sauce: Combine all ingredients in small bowl.
- Refrigerate until ready to use.
- Sandwiches: Heat butter in heavy medium skillet.
- Add onions, tossing to coat with butter. Cook over low heat, stirring occasionally,
for about 20 minutes or until onions are soft and caramelized.
- Salt and pepper to taste. Keep warm.
- Brush griddle or heavy skillet with cooking spray or unflavored oil. Heat
until almost smoking.
- Split sausages lengthwise and place cut side-down on griddle. Turn when
browned, and brown skinned-side, cooking until heated through.
- Split rolls or baguette slices lengthwise.
- Spread the cut sides (tops and bottoms) generously with prepared sauce.
- Spread about 1/4 cup of spinach leaves on each roll bottom.
- Top each with 1/4 of onions.
- Sprinkle provolone shreds over, dividing equally over the 4 bottoms.
- Place sausage halves on top of cheese and place roll tops over.
- Serve hot pepper sauce on the side, if you desire.
Recipe and photo credit:
Dairy Farmers of Wisconsin
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