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Sausage Sandwiches
 
   
 
 
 
 
½ cup (4 oz) FUD Crema Dip Fiery Chile Verde or Flamin’ Jalapeño
1 baguette
2 tbsp olive oil
4 Roma tomatoes, ripened
 
 
 
6 oz Spanish dry cured sausage, thinly sliced
1½ tsp chives, chopped
 
 

 
 

Preheat the oven to 400°F. Cut the baguette diagonally into ¼-inch slices, then place on a baking sheet.

Brush each slice with olive oil and bake in the preheated oven for 5-7minutes or until golden and crunchy. Slice the tomatoes, then set aside.

Spread a thick layer of FUD Crema Dip Fiery Chile Verde or Flamin’ Jalapeño on the baguette slices. Place a slice of tomato and arrange a couple of slices of the sausage on top, then drizzle with more dip. While arranging on a platter, sprinkle with chives. Serve at room temperature.

 

 

 

 

 

 
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