andouille sandwich

Andouille Sandwich

Around lunchtime one day recently, I looked into the fridge to see what I could conjure up. There, I found a 6″ section of andouille sausage leftover from a previous project. I also had one sub sandwich bun (like a large hotdog bun) remaining, so lunch suddenly became a “no-brainer!”


Andouille Sandwich

  • Servings: 1
  • Difficulty: easy
  • Print


  • 6″ section of anduille sausage (roughly 5 ounces)
  • 6″ sub sandwich bun or roll – French bread, hoagie roll, or anything similar bread would suffice
  • 4 ozs yellow onion, thinly sliced
  • 2 slices of tomato
  • 1 T mayonaise
  • 1 tsp horseradish mustard or other spicy mustard
  • 2 ozs shredded iceberg lettuce
  • 2 ozs dill pickle, sliced
  • 1 T cooking oil


  1. Coat the cooking surface of a cast-iron skillet with cooking oil and bring to low-medium heat.

  2. Add andouille sausage, sliced onion, and sub bun to skillet. Rotate the sausage to allow browning on all sides. Toast the bun on all sides, removing when adequately browned. Caramelize the onions and remove.

  3. In a small bowl, mix mayonnaise and spicy mustard to create a thoroughly blended “creolaise”, then spread across the top side of the sub bun.

  4. Remove the sausage from the skillet when browned on all sides and place into the sub bun. Apply the caramelized onions on top.

  5. Apply shredded lettuce, tomato and pickles slices, to the top of the sandwich.

  6. Serve.

Ca c’est bon!

Steve D.

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