Sandwiches/30 recipes

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

A delicious mustard that can be used to flavor any type of meat or add a kick to a sandwich.

Instead of reaching for the margarine, try this sweet butter that is sure to a kick to sandwiches or toast.

So yummy and heavenly delicious!

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So yummy, can't stop eating them.

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Simple but scrumptious sandwiches made with beef roast, tomato sauce and a pinch of chili powder.

A tasty dip that is perfect for vegetable or cracker platters! Can also be used with your favorite bag of chips.