Mexican · Lunch
Grilled Sausage Sandwich
A grilled pork sausage nestled in a toasted bolillo roll with charred poblano strips, quick pickled onion, refried beans, and chipotle crema. The sausage is seasoned with cumin, garlic, and dried chili, finished with crumbled cotija and fresh cilantro for a smoky, tangy Mexican-style torta.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
764Calories
32.8gProtein
47.1gFat
52.2gCarbs
6.4gSugar
7.1gFiber
1823mgSodium
142mgChol
17.3gSat Fat
735mgPotassium
225mgCalcium
4.1mgIron
1.5mcgVitamin B12
31mgVitamin C
high-fiber
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Rub the pork sausage with cumin, garlic powder, dried chili powder, and salt; let rest 10 minutes while grill heats to medium-high.
2
Pickle
Toss white onion with white wine vinegar and salt in a small bowl; set aside 10 minutes until softened and bright pink.
3
Char
Brush poblano with olive oil and grill over medium-high heat 4 minutes, turning once, until skin blisters and blackens; slice into strips.
4
Grill
Place sausage on grill over medium-high heat and cook 11 minutes, turning every 2 to 3 minutes, until deeply charred and center reaches 160F.
5
Assemble
Spread refried beans on bottom roll half, lay sausage on top, add poblano and pickled onion, then drizzle with chipotle crema mixed from sour cream, minced chipotle, adobo sauce, and lime juice.
6
Plate
Scatter cotija cheese and cilantro over filling, close sandwich, and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g raw pork sausage, formed into one link
- 22 bolillo roll (or crusty sandwich roll)
- 11 poblano pepper, halved and seeded
- 4 tbsp4 tbsp white onion
- 2 tbsp2 tbsp white wine vinegar
- 1/2 cup120g refried beans
- 2 tbsp30g sour cream
- 2 tsp2 tsp chipotle in adobo
- 1 tsp1 tsp adobo sauce
- 2 tsp2 tsp lime juice
- 2/3 oz20g cotija cheese
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp olive oil
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp garlic powder
- 1/2 tsp1/2 tsp dried chili powder
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
