Turkey Sausage Sandwich with Gouda, Cranberry & Mayo
In this recipe turkey sausage patties are served with crispy hickory-smoked bacon, melted nutty gouda cheese and homemade cranberry mayonnaise and topped with arugula on toasted sourdough bread.
8Jimmy Dean Turkey Sausage Patties,thawed if necessary
4slicessourdough bread,cut in ½” thick slices
4slicesgouda cheese
½packed cup baby arugula
Instructions
For the cranberry mayo:
In a small bowl stir together the mayonnaise, cranberry sauce and black pepper until combined. Cover and refrigerate until ready to use.
For assembly:
Preheat oven to 400ºF. Arrange bacon in a single layer on an aluminum-foil lined baking sheet. Bake until evenly golden brown and crispy, about 16 to 18 minutes. Remove to a paper-towel lined plate to drain.
Heat a large non-stick skillet over medium heat. Add olive oil and heat through. Add the patties and heat until golden brown, about 3 minutes. Flip and continue cooking until warmed through, about an additional 3 minutes. Remove to a plate and set aside.
Heat oven to broil on high. Arrange bread on a baking sheet and toast until golden brown, about 2 minutes. Flip the bread and arrange slices of gouda cheese on half of the bread. Continue to toast until the cheese is melted, about an additional 2 minutes.
Top the slices of bread with the cheese with the warmed patties on top, 4 per slice. Top with the slices of bacon and top with a handful of arugula. Spread 2 tablespoons of the cranberry mayonnaise on each of the remaining slices and close the sandwiches. Slice in half and serve.