Hot Italian Sausage Sandwich
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Jalapeno Mustard Adds Spice to this Great Sandwich
FOR THE JALAPENO MUSTARD:
- 1/2 cup white wine
- 1/2 cup white wine vinegar
- 1/4 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 2 tablespoons shallots (peeled and minced)
- 1 jalapeno (minced)
- 1 tablespoon Kosher salt
FOR THE PICKLED ONIONS:
- 1 1/2 cups distilled white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon Kosher salt
- 2 large red onions (peeled and thinly sliced)
FOR THE HOT ITALIAN SAUSAGE:
- 2 tablespoons olive oil
- 4 hot Italian sausage links (butterflied open)
- 1 head radicchio (quartered lengthwise with root end attached)
- 4 slices pepper jack cheese
- Kosher salt and freshly ground black pepper
FOR THE SANDWICH:
- 4 hoagie rolls (lightly toasted)
- For the Jalapeno Mustard: >In a small bowl combine the wine, vinegar, yellow and brown mustard seeds, shallots, jalapeno and salt. Allow to steep overnight. Lightly puree and store in an airtight jar until ready to use.
- For the Pickled Onions: In a medium sauce pot, combine the vinegar, water, sugar and salt and bring to a boil. Add the sliced onions to a large heatproof bowl and pour the hot vinegar mixture over the top. Allow to stand at room temperature until cool. Transfer to a glass jar until ready to use.
- For the Hot Italian Sausage: Heat a griddle to medium high heat. Toss the sausage links with olive oil and place on the hot griddle, cook until charred. Toss the radicchio with olive oil, salt and pepper and cook until charred, about 3 minutes. Top each sausage link with a piece of cheese and continue cooking until melted. Remove from the griddle and keep warm. Slice the radicchio and set aside.
- For the Sandwich: Spread the jalapeno mustard on the top and bottom of the toasted rolls, top with a link of sausage followed by the pickled onions and charred radicchio. Serve immediately.
- Tip: Throw an ice cube on your griddle and cover with a metal bowl to create a steam bath to melt the cheese.
Similar categories: Sandwiches Italian
