We were having our newlywed friends Tom and Hugh over for a celebratory glass of bubbly on the deck and I had nothing in the way of snacks to put out. So, with fifteen minutes before the guests' scheduled arrival, I whipped this up out of some linguica sausage I found in the fridge combined with other odds and ends. Something about it reminded me of the traditional Cuban sandwich, which has layers of ham, cheese, roast pork and pickles, usually with mustard, so I added the chopped dill pickles, which elevated it from adequate to interesting.
1/3 lb linguica sausage, in irregular slices and chunks
1 tsp olive oil
1 T honey
8 grape tomatoes, sliced
1 thin slice red onion, cut in 1" pieces
1 T Dijon mustard
1 medium dill pickle, chopped
1 T chives, minced
1 T oregano, minced
Sauté the linguica in the oil over medium-high heat for about 4 minutes, until the color deepens and pieces start to brown around the edges. Add honey, mustard, herbs and tomatoes, lower heat to medium and cook for another minute or so, until the tomatoes soften and give up some juice. Off heat, stir in onion and pickles.
Serve at room temperature with Jarlsberg or Swiss slices and crackers or little toasts.
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