Grilled Cajun Beef Sandwich (Print)

Juicy Cajun-spiced beef sausages with fresh veggies and creamy Creole remoulade on crusty baguettes.

# What You Need:

→ Sandwich Components

01 - 4 Cajun-spiced beef sausages (or regular beef sausages with 2 tablespoons Cajun seasoning)
02 - 4 small French baguettes or hoagie rolls, split lengthwise
03 - 1 cup shredded iceberg lettuce
04 - 2 medium tomatoes, thinly sliced
05 - 1 cup sliced dill pickles
06 - 1 small red onion, thinly sliced into rings

→ Creole Remoulade Sauce

07 - 1/2 cup mayonnaise
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon Creole mustard or whole grain mustard
10 - 1 tablespoon ketchup
11 - 1 tablespoon fresh parsley, finely minced
12 - 1 teaspoon hot sauce (such as Tabasco)
13 - 1 teaspoon paprika
14 - 1/2 teaspoon garlic powder
15 - 1/2 teaspoon onion powder
16 - 1 teaspoon fresh lemon juice
17 - Salt and freshly ground black pepper to taste

# How To Make It:

01 - Preheat your grill or grill pan to medium-high heat, approximately 375-400°F.
02 - Place Cajun beef sausages on the preheated grill. Cook for 10-12 minutes, turning every 3-4 minutes, until sausages are well browned on all sides and reach an internal temperature of 160°F. Transfer to a plate and let rest for 2 minutes.
03 - While sausages cook, split the baguettes open and place cut-side down on the grill. Toast for 1-2 minutes until lightly crisp and golden. Remove and set aside.
04 - In a small mixing bowl, combine mayonnaise, Dijon mustard, Creole mustard, ketchup, parsley, hot sauce, paprika, garlic powder, onion powder, and lemon juice. Whisk vigorously until completely smooth and well incorporated. Season with salt and pepper to taste.
05 - Spread a generous layer of remoulade sauce on both cut sides of each toasted baguette. Layer bottom half with shredded lettuce, tomato slices, pickles, and red onion rings. Place a grilled sausage on top of the vegetables.
06 - Close sandwiches with the top baguette half. Press down gently to compact ingredients. Serve whole or cut in half diagonally while still warm.

# Expert Advice:

01 -
  • The remoulade comes together in minutes but tastes like it simmered all day
  • Grilling the bread keeps it crusty without drying it out completely
  • Everything can be prepped ahead and assembled in seconds
02 -
  • Let the sausages rest for a couple minutes after grilling so the juices redistribute instead of running everywhere
  • The remoulade tastes better after sitting for 15 minutes, so make it first
  • Don't overload with tomatoes or the bread will get soggy within minutes
03 -
  • Slice the onion super thin with a mandoline if you have one
  • Pat the tomatoes dry with paper towels before piling them on
  • Warm the remoulade slightly for about 10 seconds in the microwave if it's been refrigerated

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