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Cajun Grilled Cheese

This Cajun Grilled Cheese is a bold, spicy twist on a classic! Featuring Andouille sausage, sharp cheddar, and creamy Monterey Jack on buttery toasted Italian bread.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Cajun
Keyword: Easy, Grilled Cheese, Quick, Sandwich, Spicy
Servings: 4 servings

Ingredients

  • 3 Andouille sausages sliced
  • 5 tablespoons butter softened
  • 6 ounces extra-sharp cheddar shredded
  • 8 slices Italian or French bread
  • 4 teaspoons Dijon mustard
  • 6 ounces Monterey Jack shredded

Instructions

  • Slice the Andouille sausages into thin rounds. Heat a skillet over medium heat and cook the sausage slices until browned and slightly crispy on the edges, about 4-5 minutes. Remove from heat and set aside.
  • Spread softened butter evenly on one side of each slice of bread. This buttered side will be the exterior that crisps up when grilled.
  • Place four slices of bread, buttered side down, on a clean surface. Spread 1 teaspoon of Dijon mustard evenly on each slice. Layer shredded extra-sharp cheddar and Monterey Jack cheese generously over the bread. Distribute cooked Andouille sausage slices evenly atop the cheese, then top with the remaining cheese. Place the remaining four slices of bread on top, buttered side up.
  • Heat your skillet or griddle over medium-low heat. Carefully place the sandwiches in the pan. Cook for about 4-5 minutes on each side, pressing down gently with a spatula, until the bread is golden brown and crispy, and the cheese inside is melted and gooey.
  • Remove the sandwiches from the skillet, let them cool for a minute, then slice in half. Serve immediately with your favorite sides or dips.

Equipment

  • Non-stick skillet or griddle
  • Spatula
  • Sharp Knife
  • Cheese grater
  • Cutting Board

Notes

  • Add a pinch of cayenne pepper or hot sauce to the Dijon mustard for extra heat.
  • Swap Italian or French bread for sourdough for a tangier crust.
  • Add caramelized onions or sautéed bell peppers for more flavor layers.
  • Store leftovers tightly wrapped in the refrigerator for up to 2 days and reheat slowly in a skillet.
  • Freeze leftovers for up to 1 month; thaw overnight and reheat slowly to maintain texture.