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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Tailgate Extravaganza Ingredients:
1/8 pound bacon, diced |
1/4 pound smoked sausage, cut into 1/2-inch slices |
1/4 pound andouille sausage, cut into 1/2-inch slices |
1/2 red onion, chopped |
1/2 cup red bell pepper, cut into long strips |
1/2 pound boneless skinless chicken breasts, cut into 1/2-inch cubes |
1 celery stalk, thinly sliced |
1 clove garlic, chopped |
1/4 cup chopped parsley leaves |
1/2 cup chopped green onions |
1 teaspoon cayenne pepper |
1 tablespoon pepper |
1/4 cup water |
250 g sourdough baguette |
1/2 pound swiss cheese, thinly sliced |
Directions:
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 pork until pork is browned on all sides, about 5 to 6 minutes. Add the sausage, onions, and bell pepper to the pan with the bacon fat and cook on medium to high heat until onions are translucent. Next add the chicken, celery, and garlic, parsley, and 1/4 cup chopped green onions. Cook until chicken is cooked through, about 5 to 7 more minutes. Add the cayenne and season with 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 pork 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.
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