Cheesy Jerk Sausage Meatball Bacon Sub and Wedges
with Tomato and Baby Leaf Salad
This is a sandwich less ordinary. Fragrant jerk spiced meatballs, caramelised onions and golden Cheddar cheese are a perfect combination when stuffed into sub rolls, almost like a hot dog with a twist!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 unit(s)
Onion
50 grams
Jerk Paste
1 unit(s)
Medium Tomato
30 grams
Mature Cheddar Cheese
(Contains: Milk, Milk, May contain traces of allergens)
2 unit(s)
Brioche Hot Dog Buns
(Contains: Milk, Egg, Soya, Wheat, Cereals containing gluten, May contain traces of allergens, Kamut (wheat), Oats, Rye, Spelt (wheat), Wheat, Barley, Cereals containing gluten)
225 grams
British Pork and Oregano Sausage Meat
(Contains: Wheat, Cereals containing gluten, Sulphites)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
20 grams
Baby Leaf Mix
6 rasher(s)
British Streaky Bacon
Not included in your delivery
1 tsp
Sugar for the Onions
½ tsp
Sugar for the Dressing
½ tbsp
Olive Oil for the Dressing
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion and fry, stirring occasionally, until golden, 10-12 mins. Add the sugar (see pantry for amount) and half the jerk paste. Cook until caramelised, 1-2 mins more.
While the onion caramelises, cut the tomato into 1cm chunks. Grate the cheese.
Slice the buns down through the middle (but not all the way through). Set aside for now.
In a large bowl, combine the remaining jerk paste and sausage meat.
Roll into even-sized balls, 5 per person. Pop onto one side of another baking tray.
Lay the bacon rashers in a single layer on the other side of the ray. IMPORTANT: Wash your hands and equipment after handling raw meat.
When the wedges are halfway through cooking, bake the jerk meatballs and bacon on the top shelf until browned on the outside and cooked through, 10-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. Cook bacon thoroughly.
Meanwhile, in a medium bowl, combine the vinegar with the sugar and olive oil for the dressing (see pantry for both amounts).
When everything's nearly ready, spread half the mayonnaise (see pantry for amount) onto the hot dog buns.
When the jerk meatballs are cooked, remove the tray from the oven and evenly glaze with the honey (see pantry for amount). Share the glazed meatballs between the buns, add the bacon rashers and top with the caramelised onion and cheese.
Bake the filled buns on the top shelf until the cheese is melted, 2-3 mins.
When everything's ready, add the tomato and baby leaves to the bowl with the dressing. Toss to coat the leaves.
Share the meatball subs and wedges between your plates.
Serve with the salad on the side and dollop the remaining mayonnaise alongside (see pantry for amount) for dipping.
Enjoy!
