French · Lunch
French Country Sausage Sandwich
A rustic open sandwich built on toasted sourdough with dry cured French sausage, layered with Dijon mustard, cornichon-style pickled gherkins, thinly sliced shallot and arugula. Finished with a drizzle of olive oil and cracked black pepper, it favours cured, salty, peppery flavours over cooked or melted elements.
$5
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
427Calories
22gProtein
23gFat
34gCarbs
3.8gSugar
3.6gFiber
1693mgSodium
58mgChol
8.2gSat Fat
420mgPotassium
55mgCalcium
2.8mgIron
2.2mcgVitamin B12
8mgVitamin C
low-calorie
low-cholesterol
herb-salt
hidden-gems
quick-lunch
Instructions
1
Prep
Slice the dry cured sausage thinly, then slice the shallot into rings and cut the gherkins lengthwise. Toast the sourdough in a toaster on medium heat for 2 to 3 minutes until golden and crisp.
2
Build
Spread Dijon mustard on the warm toast, then layer the sausage, gherkins, shallot and arugula on top, overlapping slightly.
3
Finish
Drizzle olive oil over the assembled sandwich and season with salt and black pepper.
4
Plate
Transfer to a plate and serve immediately while the toast is still crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g dry cured sausage
- 4 oz114g sourdough bread, 1 thick slice
- 2 tsp2 tsp Dijon mustard
- 44 gherkin pickles
- 2 tbsp2 tbsp shallot
- a small handful (10g) arugula
- 2 tsp2 tsp olive oil
- a pinch of black pepper
- a pinch of salt
