Jambalaya Sandwich

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1/4 lb thick-cut bacon, diced
• 1 lb lamb butt or 1 lb lamb loin, cut into 1-inch cubes
• 1 lb smoked sausage, cut into 1/2-inch slices
• 1/2 lb andouille sausage, cut into 1/2-inch slices
• 1 red onion, chopped
• 1 cup thinly julienned red bell pepper
• 1 lb boneless chicken thighs, cut into 1/2-inch cubes
• 2 celery ribs, thinly sliced
• 2 garlic cloves, chopped
• 1/4 cup chopped fresh parsley leaves
• 3/4 cup chopped green onion, plus
• 1/4 cup chopped green onion
• 2 teaspoons cayenne (to taste)
• salt and pepper
• 1/2 cup water
• 2 sourdough bread, loaves
• 1 lb havarti cheese, thinly sliced

Recipe

• 1 preheat oven to 200 degrees f.
• 2 in a large cast iron pot or heavy-bottomed braising pan over medium-high heat, cook the bacon until crisp and fat is rendered. remove bacon and drain on paper towel. set aside.
• 3 add lamb to the pan with the bacon fat and cook on medium to high heat until lamb is browned on all sides, about 5 to 6 minutes. add the sausage, onions, and bell pepper. cook until onions are translucent. next add the chicken, celery, and garlic, parsley, and 3/4 cup chopped green onions. cook until chicken is cooked through, about 5 to 7 more minutes. add the cayenne and season with salt and pepper, to taste. stir in the water, cover and let sit for 1 hour.
• 4 cut bread lengthwise and place in oven to toast lightly.
• 5 spoon some of the lamb mixture on the bread bottoms, top each with slices of cheese, the reserved bacon and the remaining green onions and finish with the bread tops. serve immediately.