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Sausage, Apple and Manchego Sandwich
Recipe adapted from Brandon Martinez and John Bates, Noble Sandwich Co., Austin, Texas
Yield: 2 sandwiches
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
1 tablespoon sherry vinegar
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon finely chopped fresh tarragon leaves
1½ teaspoons whole-grain mustard
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 Honeycrisp apple, cored and thinly sliced
1 medium red onion, halved and thinly sliced
2 teaspoons grapeseed oil
2 venison blood sausage links (bratwurst works too)
4 slices seeded rye bread, fresh or toasted
4 ounces Manchego cheese, shaved using a vegetable peeler
1. In a medium bowl, whisk together the sherry vinegar, thyme, tarragon, whole-grain mustard, salt and pepper. Whisk in the olive oil until the vinaigrette is emulsified. Add the apple and onion slices and toss to combine.
2. Make the sandwich: Add the grapeseed oil to a medium skillet set over medium-high heat. Pan-sear the sausages until all sides are browned, about 8 minutes. Transfer to a cutting board and, while they're hot, thinly slice on a bias. Divide the hot sausage pieces over 2 slices of bread. Immediately top with the shaved Manchego cheese.
3. Divide the apple and onion mixture over the cheese, top with the other bread slice and serve.