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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.

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