Another open faced sandwich. The idea for this came from Bangers and Mash, one of DH favorite meals. Its too hot to make it durring the summer tho, so I thought this would cure the craving, at least until autumn. I got 6 melts out of this but felt that I stretched the sausage meat too far so I am suggesting that this makes 4. If your bread is small or if you need to stretch it, you can get 6 out of these. I used Jimmy Dean sausage, the kind you get in the tubular shaped package near the breakfast meats since I was shopping on a budget, but use whatever type you like best. I made these with Dijon mustard but we also thought Colmans mustard would be a nice touch. Use your favorite or whatever you have on hand. I served these with fries.
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Units: US | Metric
- 1Peel and slice onion into thin rounds (or half rounds)and cook in olive oil over medium heat, stirring frequently, until they are very soft.
- 2Meanwhile, form sausage meat into 4 thin patties. Try to form them so that they are slightly bigger than the bread slices since they will shrink when you cook them.
- 3When the onions are soft add the brown sugar and the vinegar. Stir and cook until the onions are browned.
- 4Fry sausage patties in a pan (use a little extra oil if your pan isn't non-stick) for about 3 to 5 minutes per side until cooked through or to your desired doneness (we like them very brown).
- 5Meanwhile, spread dijon mustard on each slice of bread in desired amounts.
- 6Top each slice of bread with a cooked sausage patty, then the onions, then the cheese.
- 7Place under the broiler (set to low so it won't cook too fast or burn) until cheese is melted and bubbling.
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Nutritional Facts for Sausage Melts
Serving Size: 1 (225 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 939.4
- Calories from Fat 653
- Total Fat 72.6 g
- Saturated Fat 25.6 g
- Cholesterol 189.5 mg
- Sodium 1714.4 mg
- Total Carbohydrate 24.1 g
- Dietary Fiber 2.3 g
- Sugars 6.5 g
- Protein 44.9 g