After a family trip to NYC, I had to bring home the iconic chopped cheese—but with a Louisiana twist. Smoky andouille replaces the ground beef, it’s loaded with sautéed onions, melty cheese, and a spicy Creole sauce, all piled on a toasted hero loaf. Griddled up on the Pitts & Spitts, this is a bold, backyard take on a bodega classic.
Ingredients
- 1 lb. andouille sausage, halved lengthwise
- 1/2 onion, diced
- Sazon seasoning, to taste
- Your favorite hero loaf
- 4 slices American cheese
- 1/4 cup mayonnaise
- 1/2 Tbsp Creole mustard
- 1 tsp ketchup
- Dash of hot sauce
- Shredded lettuce
- Sliced Creole tomato
Directions
- Sear the sausage: Place andouille cut-side down on a hot griddle or skillet (I used my Pitts & Spitts). Sear until nicely charred. Add diced onions and sauté until soft.
- Chop and season: Break the andouille into smaller pieces using a spatula. Sprinkle in Sazon seasoning and stir to combine with the onions.
- Melt the cheese: Lay American cheese over the meat mixture on the griddle. Let it melt, then mix everything together.
- Make the sauce: In a small bowl, combine mayonnaise, Creole mustard, ketchup, and hot sauce. Stir until smooth.
- Assemble the sandwich: Toast your bread if desired. Spread the sauce generously on both sides. Add lettuce and tomato, then pile high with the hot chopped andouille mixture.
