Grilled Andouille Sausage Sandwich

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
French
Serves: 
1

A kicked up sausage sandwich. Grilled Andouille sausage is paired with Onion-Apple relish. The spicy sausage and the sweet relish make a great team.

Ingredients

2 pieces Andouille sausage
1 crusty hoagie roll
2 tbsp. mayonnaise
1⁄2 cup mixed baby greens
1⁄4 cup Onion Apple Relish

Onion Apple Relish:
3⁄4 cup white sugar
1⁄2 cup apple cider vinegar
1 tbsp. salt
1⁄4 tsp. allspice, ground
1 bay leaf, whole
1 tsp. thyme leaves, dried
1 tsp. orange zest, minced
1⁄4 tsp. red crushed pepper
1 tsp. garlic, minced

3 cups yellow onions, 1⁄4-in. dice
3 cups Granny Smith apples, peeled and diced 1⁄4-in.
1⁄2 cup dried sweetened cranberries, coarsely chopped
 

 

Steps

1. Grill sausage about 2 min. on each side. Toast roll. Spread with mayonnaise on bottom half. Top with lettuces and relish.

Onion Apple Relish:

1. Combine all ingredients, except onions, apples, and cranberries. Bring to boil and cook for 5 min. until reduced slightly.

2. Add onions and apples. Stir well to combine; reduce heat.

3. Cook, stirring often, for 15 min., until liquid is syrupy.

4. Stir in cranberries. Cool; store in refrigerator.
 

More From FoodService Director

Ideas and Innovation
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

FSD Resources