Hot sandwiches with cheese and sausage
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 702, total fat 42 G., saturated fats 18 G., proteins 27 G., carbohydrates 54 G., fiber 7 G., cholesterol 110 mg, sodium 1370 mg, sugar 0 G.
Calories 702, total fat 42 G., saturated fats 18 G., proteins 27 G., carbohydrates 54 G., fiber 7 G., cholesterol 110 mg, sodium 1370 mg, sugar 0 G.
These sandwiches are made with slices of rye bread, smeared with mustard, sandwiched between slices of cheddar cheese on both sides, and a fried sausage and slices of spicy jalapeño in the middle. They are fried in butter until the bread is golden brown on both sides and the cheese is melted. Press the sandwiches down with something heavy, like another frying pan, to ensure even cooking and to ensure the filling melds with the melted cheese. Serve the sandwiches hot immediately, accompanied by coleslaw. It's a complete and filling lunch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons of sugar
- 0.5 cup apple cider vinegar
- 3 tablespoons of vegetable oil
- 1 package (450 g) shredded coleslaw mix
- 0.5 cup coarsely chopped fresh herbs (such as parsley and dill)
- 200 g of cooked smoked sausages, cut diagonally into 0.5 cm thick slices.
- 2 tbsp. grainy mustard
- 8 slices of rye bread
- 8 slices cheddar (about 170 g)
- Half a jalapeño, thinly sliced (remove seeds to reduce heat)
- 2 tablespoons unsalted butter
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Recipes with similar ingredients: rye bread, sausage, cheddar cheese, parsley, dill
Cooking the dish according to the recipe:
- In a large bowl, mix the sugar and vinegar until the sugar dissolves, then stir in 2 tablespoons of vegetable oil. Add the coleslaw mix and herbs, season with salt and pepper, and toss to combine.
- In a large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Add the sausage and cook until browned on both sides, 2 minutes; drain on paper towels.
- Spread mustard on the bread, then sandwich a slice of cheese, sausage, jalapeño, and another slice of cheese between two slices.
- Wipe out the skillet; add 1/2 tablespoon butter and melt over medium heat. Add 2 sandwiches and press them down with another heavy skillet. Cook, pressing lightly, until the bread is golden brown and the cheese is melted, 4 to 5 minutes per side, adding another 1/2 tablespoon butter to the skillet as you flip the sandwiches. Transfer to a plate. Repeat with the remaining sandwiches. Serve with coleslaw.
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