The J&J – The greatest sandwhich ever made.

The J&J Sandwhich

By , July 5, 2012

The J&J Sandwhich

So the last time my buddy Jesse came up to visit we were smoking a bunch of meats and cheeses and discussing lunch the next day.   While brainstorming and snacking on the food we decided to give a sausage, bacon and cheese sandwhich a try.  It went something like this.

Ingredients:

Instructions:

  1. Make the St. Louis Thin BBQ sauce the night before.
  2. Smoke the sausage, cheese, and bacon on a smoker.   The sausage and cheese should be on for about an hour, and the bacon about 30-40 minutes.
  3. Once done, pull everything off and let the cheese sit until it re-solidifies.  Or if you cold smoke it, then it should be ready to go almost instaneously.
  4. Make sure you let the sausage 'rest' without cutting it for at least 10 minutes to reabsorb the liquids.
  5. Next, heat up a pan on the stove, cut the sausage into 1/4-1/2" peices.
  6. Brown both sides of the sausage.  I like to get both side of each peice a little brown and crisp.
  7. Next finish the bacon on the pan, to get it crispy.   It will be cooked from being on the smoker, but it won't be crispy.  For this sandwhich you want it crispy.
  8. Put the cheese on the pan just for a minute or two until it starts to sweat.
  9. Butter and garlic your roll to taste.  Then toast or broil it for a minute or two just to keep it from getting soggy.
  10. Add some BBQ sauce to the cheese and sausage on the pan so it has a chance to warm up.
  11. Lastly, assemble everything into the roll, the sausage, bbq sauce, and cheese.  Crumble the bacon into peices and spread it throughout the sandwhich.

 

One Response to The J&J – The greatest sandwhich ever made.

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