Andouille Po’ Boy
A delicious Andouille Po’ Boy sandwich using your favorite Louisiana sausage, andouille.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 sandwiches
- Category: Sandwiches & Wraps
- Method: Stovetop
- Cuisine: Cajun
Ingredients
Sauce
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
Sandwiches
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)
Instructions
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.
Notes
Choose a roll with a fairly soft crust, making the sandwich easier to eat and similar to New Orleans-style bread.
Recipe and photo used with permission from: Dairy Farmers of Wisconsin
Find it online: https://simplygreatrecipes.com/andouille-po-boy/
