A delicious sandwich using your favorite Louisiana sausage, andouille.
1/2 cup Creole or other stone-ground mustard
1/3 cup mayonnaise
1/2 teaspoon Cajun seasoning
1/4 cup (about 1 ounce) Wisconsin parmesan cheese, grated
2 tablespoons butter
2 large sweet onions, thinly sliced
4 fully cooked pork or chicken Andouille sausages
4 French rolls* or 4 baguette slices, cut to sausage
length (about 5" long)
1 cup fresh spinach leaves
1 1/2 cups Wisconsin provolone cheese, shredded
Hot Louisiana-style pepper sauce, optional
caramelized. Salt and pepper to taste. Keep warm.