Jambalaya Sandwich
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
50
Spice
58
Sweetness
38
Sourness
41
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
450 g
Bacon (thick-cut, diced)2 cloves
Garlic (chopped)3 cup
Green Onion (chopped)2 tsps
Cayenne (to taste)1
Salt1 cup
WaterDirections:
1
Preheat oven to 200 degrees F
2
In a large cast iron pot or heavy-bottomed braising pan over medium-high heat, cook the bacon until crisp and fat is rendered
3
Remove bacon and drain on paper towel
4
Set aside
5
Add pork to the pan with the bacon fat and cook on medium to high heat until pork is browned on all sides, about 5 to 6 minutes
6
Add the sausage, onions, and bell pepper
7
Cook until onions are translucent
8
Next add the chicken, celery, and garlic, parsley, and 3/4 cup chopped green onions
9
Cook until chicken is cooked through, about 5 to 7 more minutes
10
Add the cayenne and season with salt and pepper, to taste
11
Stir in the water, cover and let sit for 1 hour
12
Cut bread lengthwise and place in oven to toast lightly
13
Spoon some of the pork mixture on the bread bottoms, top each with slices of cheese, the reserved bacon and the remaining green onions and finish with the bread tops
14
Serve immediately