Go big or go home! This sandwich brings together smoked ham and polish sausage for a flavor-packed mouthful.
- 16 oz. Frick’s Applewood Smoked Ham
- 4 Frick’s Polish Sausage
- 1 cup packed arugula
- 24 dill pickle chips
- 1/4 cup Dijon mustard
- 4 Torpedo buns or a French baguette sliced into 4-6″ pieces and sliced to hinge open but not separate
Bias slice Polish sausage and pan fry until slices are slightly crisped and warm. Set aside. TIP: Cutting on the bias means to slice not straight across, but at a roughly 45-degree angle. This angled cut creates elongated, oval-shaped pieces and makes for a more elegant presentation. Spread inside of each bun with 1 Tsp Dijon mustard. Fold 4 slices (approximately 4 oz.) Applewood ham and place into each bun. Arrange 1 slice polish sausage, 6 pickle chips, and 1/2 c. packed arugula into each open bun.
A Chef Peter Rumbolo Creation