sandwiches-and-wraps
Southwest Smoked Sausage Sammie with Cucumber Apple Coleslaw
Ingredients
14 oz Tajín® Chili Lime Smoked Sausage
2 tbsp Vegetable Oil
8 slice Bacon, cooked
8 piece Baguette, 7” long, halved, toasted
20 slice Jalapeño
12 tbsp Mayonnaise
1 lb Shoestring fries, frozen, fried
Cucumber Apple Coleslaw:
1/4 cup Apple Cider Vinegar
2 tbsp Lime Juice, fresh
1 tsp Kosher Salt
1 tsp Granulated Sugar
1 tsp Ginger, peeled, grated
1/2 tsp Garlic, peeled, grated
1 cup English Cucumber, julienne
1/2 cup Green Apple, julienne
1/4 cup Carrot, peeled, grated
1/4 cup Red Onion, peeled, thinly sliced
1/4 cup Cilantro, picked
1/4 cup Mint, picked, torn
Tajin chili-lime sausage placed on a toasted baguette layered with a light cucumber and apple coleslaw, sliced jalapenos, crumbled bacon and a mayo drizzle. Served with crispy shoestring fries on the side for the perfect lunch.
Make it with Smoked Sausage
Directions
- Bias-slice sausage into ¼ to 1/2 – inch thick pieces.
- Add oil to a medium sized sauté pan over medium high heat and cook sausage for 3-4 minutes or until sausage is browned and hot; set aside.
- To prepare cucumber apple coleslaw, in a medium sized bowl, whisk together vinegar, lime juice, salt, sugar, ginger and garlic until well combined. Add remaining ingredients into bowl and toss to combine. Allow slaw to marinate for 15 minutes before using.
- To make one sandwich, place 2 slices of bacon on the bottom of a baguette.
- Add 3 ½ oz of the reserved sausage on top of the bacon.
- Finish with 1/2 cup of coleslaw, 5 slices of jalapeno and 3 tablespoons of mayonnaise spread on the top of the baguette.
