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grilled cheese with andouille

Grilled Cheese with Andouille Sandwich

Grilled cheese with andouille sandwich made w/ gooey sharp cheddar cheese and elevated with andouille sausage, pickles, & caramelized onions.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Lunch
Cuisine: American
Servings: 2 people
Calories: 611kcal
Author: Marwin Brown

Ingredients

  • 4 slices hearty white bread
  • ½ pound cheddar cheese slices
  • Andouille sausage split into 4 links
  • Sliced pickles
  • 1 Small onion sliced
  • Salt

Instructions

Making the Sandwich

  • Grill links on both sides until completely cooked, then set aside.
  • Place bread slices on the counter and cover each slice of bread with a total of 2 cheese slices on each slice of bread.
  • Place two of the split links of andouille on one of the slices of the prepared bread slices and then repeat for the other slice.
  • Add pickles and caramelized onions to each of the andouille topped slices of bread.
  • Close the sandwich by layering on top the remaining bread slices. The sausage, pickles, and onions should be sandwiched between two slices off cheese on each side.
  • Place indoor grill pan on stovetop and heat on medium low heat.
  • Place both sandwiches on the grill pan. And grill 3-4 minutes. For the last minute place heavy cast iron skillet on top of sandwich. Remove the skillet and flip the sandwiches. Grill for another 3-4 minutes repeating cast iron skillet step for last minute of grilling.
  • If the cheese is not fully melted, turn the heat down to low. Just be careful not to burn the bread.

Caramelized Onions Instructions

  • Start with sliced onions and olive oil in a sauté pan on medium-high heat. You want a big pan so the onions have room to do their thing. And make sure you have plenty of sliced onions. They're going to shrink down significantly when caramelized.
  • Hit them with some salt. This will draw out the moisture. As they cook, they'll first get soft, then juicy. Then, this concentrates and they begin to brown, or caramelize, making them sweet and delicious. It will take about 10 to 15 minutes.

Notes

If the cheese is not fully melted, turn the heat down to low. Just be careful not to burn the bread
 
If you want that golden and crusty exterior combined with an oohy goohy center a few steps have to be taken.
 
One, make sure the heat isn't too high. Play the long game and go low and slow with the fire. Starting with too high a heat nets a burned exterior and barely melted cheese. Essentially you want the bread to toast at the same rate as the cheese melts.
Brown the sausage before making the sandwich
I also have a small but heavy cast iron skillet I use to enhance the crust. I use the skillet as a makeshift panini press. The extra weight helps with toasting further. A spatula can work just as well if you apply enough pressure.
Make sure you have chosen a good melting cheese. Back when I worked for Kraft Foods, Grilled Cheese sandwiches featuring Velveeta was one of our most popular recipes. Velveeta's melt was unmatched and thus it was often preferred against more natural cheese for its melting qualities. For me strong cheese taste is as important as melt so I prefer a sharp cheddar cheese.

Nutrition

Calories: 611kcal | Carbohydrates: 31g | Protein: 33g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 119mg | Sodium: 952mg | Potassium: 249mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1136IU | Vitamin C: 4mg | Calcium: 960mg | Iron: 3mg
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