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Categories:
red wine vinegar honey kosher salt bay leaf fennel bulb sausage buns butter Lime Mayo Japanese mayonnaise sambal oelek honey lime juice
Viewed: 30 - Published at: 8 years agoIngredients
- 1 cup red wine vinegar
- 2 tablespoons honey
- 1 teaspoon kosher salt
- 1 bay leaf
- 1 fennel bulb, thinly sliced
- 1 pound summer sausage, sliced 1/8-inch thick
- 8 slices Havarti, halved
- 8 slider buns, such as Martin's potato rolls
- Butter, softened, for spreading
- 1/4 head iceberg lettuce
- Sriracha Lime Mayo, recipe follows
- 1 cup Japanese mayonnaise
- 1/4 cup Sriracha or sambal oelek
- 2 tablespoons honey
- 1 tablespoon lime juice (from about 1/2 lime)
Method
- In a small pot, bring the vinegar, honey, salt, bay leaf and 1/2 cup water to a simmer.
- Turn off the heat, transfer to a medium bowl and stir in the fennel.
- Let come to room temperature, about 15 to 20 minutes.
- Heat a grill or grill pan over medium heat.
- Grill the summer sausage until crisp, 5 minutes.
- Flip the sausage, and make stacks of 3 to 4 slices on the grill.
- Top each stack with a couple of pieces of cheese, cover the grill and let cook until melted.
- Remove from the heat and drain on paper towels.
- Spread the slider buns with butter and grill until lightly toasted.
- Place some pickled fennel on the bottom piece of a slider bun.
- Top with a stack of the cheese-grilled summer sausage, a crisp piece of lettuce and a dollop of Sriracha Lime Mayo.
- Repeat with the remaining ingredients.
- The sweet and sour balance takes it to another level.
- Mix together the mayonnaise, Sriracha, honey and lime juice in a small bowl.
- Yield: About 1 1/4 cups.
