using CorEats Bread mix
I bet you didn’t realize a sandwich could be considered absolute perfection, now did you? WELL allow me to introduce you to the very sandwich that will end all debate and make one thing crystal clear: Indeed a sandwich can be perfect in every way!
Now I do not make this claim lightly. In fact, when inspiration for this very sandwich struck and I began compiling the variously scrumptious parts, doubt crept in. I mean, doesn’t “sausage” always demand mustard, I mused? Of course my taste bud logic then reminded me that my tried and true recipe for pickled veggies is so mouthwatering, it may need to be an addition to EVERY sandwich I eat from this point on- Surely my sensational pickled veggies could replace mustard! Silencing that silly voice of doubt, I bravely proceeded and compiled my masterpiece.
To my astonished delight, my first bite exploded in cheers of, “Oh my goodness! What utter perfection! Pile on more veggies!” I am sad to report, however, that despite wanting to eat several more, my belly was perfectly content. Until tomorrow…
Toasted Rye Sausage Sandwich
2 slices CorEats Caraway “Rye” Bread, click here for recipe
2 slices Provolone or Swiss*
2-3 mild sausages links
2-4 Slices bacon
Pickled Veggies recipe below
Sundried Tomato Aioli recipe below
*can sub cheddar
Sundried Tomato Aioli
½ cup mayo*
¼ cup sundried tomatoes, packed in olive oil drained and roughly chopped
½ tsp lemon juice
¼ tsp sea salt
¼ tsp dry basil
*Use your favorite!
Pickled Veggies
1 small red onion, thinly sliced
1 cucumber, thinly sliced
1 cup vinegar, using a mixture of red wine vinegar, ACV, and white vinegar is perfect!
1 cup water, plus any additional needed to cover veggies
2 Tbsp Honey or Maple syrup
1 tsp salt
1 tsp whole peppercorns
Pinch red pepper flakes
Optional Additions for more Pickled Veggie flavor. Try it all!:
1 large garlic clove crushed and diced.
1 small jalapeno, thinly sliced. Allowing the veggies to pickle for several days “tames” the spice of the jalapeno.
1 shredded carrot
Directions for Pickled Veggies
1. Prepare ahead of time to allow your veggies to pickle.
2. Thinly slice the veggies. It's helpful to use a mandoline.
3. Layer all your veggies into a 16 oz canning jar (or a jar with a lid). Add garlic, peppercorns, and red pepper flakes if using.
4. Heat the vinegar, water, sweetener, and salt in a medium saucepan over medium heat. Stir until the sweetener and salt dissolve, about 1 minute.
5. Pour warm brine over the onions/veggie mixture (you want your veggies covered, so top with enough water as needed).
6. Set aside to cool to room temperature, then store the veggies in the fridge.
7. Your pickled veggies are ready to eat once they are tender and turn a bright pink color. This should take about 1 hour for very thinly sliced onions, or overnight for thick sliced onions. The pickled flavor will become more robust after several days and, if using, jalapeno heat will be nicely tamed. Veggies will keep in the fridge for up to 2 weeks and are a great addition to any salad or sandwich!
Directions for Sundried Tomato Aioli
1. In a high powered blender or food processor, add your mayo, drained and roughly chopped sundried tomatoes, salt, and lemon. Blend mixture until smooth.
2. Stir dried basil into your aioli and refrigerate until ready to be used.
Directions for Building Your Toasted Rye Sausage Sandwich
1. In a large skillet, fry up your slices of bacon to desired crispness. Set aside.
2. In the same skillet, cook sausages on all sides until cooked through. Slice to desired length and width to fit on the rye bread. Set aside and keep warm.
3. Toast two pieces of Caraway “Rye” Bread.
4. Once bread is toasted, spread sundried tomato aioli on both slices. Assemble your sandwich by layering sliced sausage, bacon, pickled veggies, and top with cheese. Top it off with your second slice of bread and ENJOY!
