“Cajun BLT” – Hot Sausage, Collards and Tomato Po-Boy
There are so many ways to riff on a BLT. Got left-over collard greens? Make a “Cajun BLT” sandwich with Louisiana-style hot smoked sausage on fresh New Orleans po-boy bread, dressed with hot cooked collards, tomatoes and Blue Plate Hot & Spicy Mayo. That’s the good stuff!
Ingredients
- 1 piece po-boy bread, halved lengthwise (or a hoagie or hot dog bun)
- Blue Hot & Spicy Plate Mayonnaise, to taste, to dress sandwich
- 3 slices Creole (or heirloom) tomato
- Salt and pepper, to taste
- 1 link Cajun Hot Smoked Sausage, halved lengthwise and cooked
- 1/4 cup hot cooked collard greens, drained
Directions
- Dress the top and bottom bread pieces with Hot & Spicy Mayonnaise to taste.
- On the bottom bread piece, layer the tomato slices; season them with salt and pepper to taste.
- Top the tomato slices with the sausage link and collard greens. Assemble top halves on sandwiches and serve immediately.
