Sausage Baguette Sandwich

 

When I first decided that I wanted to start a food blog, the person who was most excited was my mom.  She has been a pioneer foodie ever since my siblings and I were babies.  She continues to master traditional dishes while also innovating them with a modern-fusion twist.  She’s given me a lot of ideas and inspiration while I’ve been in San Diego.  Many of my posts, including this one, will be dishes from her recipe book, so get ready to salivate!

 

  

  

This is a very simple sandwich my mom created to use breakfast leftovers.  We most always eat Korean for dinner, but breakfast is always served American style with jam and toast, runny eggs, juicy sausages, and crispy bacon.  On this particular morning, the sausages weren’t as popular as the bacon, so a couple links were left cold.  Instead of reheating and serving them again later, she made this sandwich for lunch and all the leftovers were devoured.

I’m sure any of the ingredients could be substituted with something else, but if there’s one part you want to leave untouched, it’s the sauce.  The spread is made with hoisin, an Asian barbeque-esque sauce, and ketchup.  The heat of the spices combined with the crisp baguette crust, warm melted cheese, and cold slices of sausage is absolutely amazing.

 

Sausage Baguette Sandwich

Serves 1

1/3 loaf baguette
1 tablespoon hoisin sauce
1/2 tablespoon ketchup
1 large sausage link
white cheddar cheese
cabbage, steamed and shredded *

Mix the hoisin and ketchup in a small boil and set aside.  Slice the baguette in half.  Place a few slices of cheddar cheese on one half slice and toast for 1 minute or until melted. Cut the sausage into long strips and place on top of cheese.  Place the shredded cabbage on top and close the sandwich.

*To make the steamed cabbage: rinse a few cabbage leaves and leave wet. Place on a microwave safe dish and heat for 50 seconds.

Note: If you don’t have hoisin or can’t find it, regular barbeque sauce can be used instead of the spread.