JAMBALAYA SANDWICH

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Jambalaya Sandwich image

Provided by Guy Fieri

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 17

1/4 pound thick cut bacon, diced
2 sourdough bread loaves (about 1 foot long)
1 pound pork butt or pork loin, cut in 1/2-inch pieces
1 pound smoked sausage, sliced 1/4-inch thick
1/2 pound andouille sausage, sliced 1/4-inch thick
2 cups chopped red onions
1 cup julienned red bell peppers
1 pound boneless chicken thighs, cut in 1/2-inch pieces
2 celery stalks, thinly sliced
1 tablespoon minced fresh garlic
1/4 cup chopped parsley leaves
1 cup chopped green onions
1 teaspoon salt
2 teaspoons freshly cracked black pepper
2 teaspoons cayenne pepper, or to taste
1/2 cup water
1 pound Havarti cheese, thinly sliced

Steps:

  • In a large cast iron pot, or heavy-bottomed braising pan add the bacon and fry until crisp. Remove from the pan and drain on a paper towel.
  • Preheat the oven to 200 degrees F. Cut the bread lengthwise and put in the oven.
  • Add the pork to the bacon grease, and cook on medium-high heat until the pork is 3/4 cooked. Next add the sausages, onions, and bell peppers and cook until the onions are translucent.
  • Add the chicken, celery, garlic, parsley, and 3/4 cup green onions. Cook until chicken is tender, then season with salt, pepper, and cayenne. Stir in the water and combine thoroughly. Cover and let sit for 15 minutes.
  • Evenly divide the meat mixture and cheese to each loaf. Top the cheese with the bacon and remaining green onions. Cut the loaves in half and serve.

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