Get a taste of Louisiana in your kitchen with a Boudin Grilled Cheese! Watch as I blend rich, savory boudin with a mix of melted Gruyere and Colby Jack, all topped off with a kick of mesquite jalapeno glaze. It's a simple, hearty meal that brings a bit of Southern comfort right to your plate. Y'all don't want to miss this!
- 1 link of boudin sausage
- 2 slices of sourdough bread (or your preferred type)
- Mesquite jalapeno glaze
- Grated Gruyere cheese
- Grated Colby Jack cheese
- Prepare the Boudin: Remove the boudin from its casing and form it into a patty shape.
- Cook the Boudin Patty: Heat a drizzle of oil in a pan over medium-high heat. Place the boudin patty in the pan and fry until the edges are super crispy.
- Prepare the Bread: While the patty is cooking, butter one side of each bread slice. Place the slices in the pan, buttered side down, next to the cooking patty.
- Add Condiments: Spread mayonnaise on the top side of one slice of bread and mesquite jalapeno glaze on the top side of the other slice, doing this while they are in the pan.
- Add Cheese: Sprinkle grated Gruyere cheese on one piece of bread and grated Colby Jack cheese on the other.
- Assemble the Sandwich: Once the boudin patty is crispy, place it on top of one of the cheese-covered bread slices in the pan. Then, top with the other slice of bread, cheese side down.
- Grill to Perfection: Grill the sandwich in the pan until both sides are crispy and the cheese is melted, flipping once.
- Serve Hot: Remove the grilled cheese from the pan, slice as desired, and serve hot.