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Ingredientes
- 4 Tbsp. butter softened
- 8 slc crusty Italian bread
- 6 Tbsp. pepper jelly
- 8 slc Pepper Jack cheese
- 2 x links andouille sausage grilled each link cut into
- Â Â quarters and split lengthwise
- 8 slc Muenster cheese
Direcciones
- Spread 2 Tbsp. butter on one side of four slices of bread. Spread pepper jelly on one side of the remaining slices of bread.
- On the slices of bread with pepper jelly, place two slices of Pepper Jack cheese and two pcs of grilled andouille sausage.
- Cover the andouille sausage with two slices of Muenster cheese and top with the remaining slices of bread, butter-side out.
- Preheat a large skillet or possibly griddle over medium heat. Place sandwiches, butter-side down, in the skillet and spread the remaining 2 Tbsp. butter over the tops of the sandwiches.
- Cook sandwiches, in batches if necessary, for 2 to 3 min per side, or possibly till golden brown and the cheeses are melted. Serve immediately.
- This recipe yields 4 servings.
- Comments: Andouille is a spicy smoked pork sausage which's a specialty in Cajun cooking. You can substitute another smoked sausage, if you'd like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 587 | |
| Calories from Fat 409 | 70% |
| Total Fat 46.05g | 58% |
| Saturated Fat 24.37g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 856mg | 36% |
| Potassium 238mg | 7% |
| Total Carbs 23.04g | 6% |
| Dietary Fiber 0.3g | 1% |
| Sugars 16.77g | 11% |
| Protein 21.33g | 34% |
