The “I-Can’t-Believe-It’s-Not-From-A-Deli” Sandwich
Ingredients: Freshly baked sourdough (2 slices – because you’re still baking since the pandemic, right? RIGHT?), 1x tomato azul/rosa, lettuce (4-5 leaves), Polish Wiejska/Podwawelska sausage, Sarebska mustard, gherkins
Alternatives: Can’t find Polish sausage? Try chorizo or andouille (but honestly, you’re missing out). No Sarebska? Dijon works but won’t deliver that same sharp, grainy bite. Regular tomatoes will do, but heirloom varieties bring the magic.
Method:
- Grill sausage: Pierce skin, grill at 200°C until skin becomes dark and crispy
- Prep: Slice tomatoes, wash lettuce, slice sausage into thick rounds
- Toast: Lightly toast sourdough until golden but still soft inside
- Build: Spread Sarebska mustard generously on both slices
- Layer: Bottom slice → mustard → lettuce → tomato → grilled sausage → gherkins → mustard → top slice
- Press: Gentle pressure to marry the flavours
- Serve: Cut diagonally (because we’re civilised), pair with more pickled vegetables or vodka (just kidding).
Pro tip: Let it sit 2-3 minutes before eating – the mustard needs time to work its tangy magic.
