Charcuterie Sandwich

New Orleans has always been a great food town, and nobody knows that better than Emeril Lagasse!  On this show Emeril takes us to some of his new favorite fresh New Orleans spots, Cochon Butcher and Crescent City Farmers Market, for some traditional and new ingredients.   Back in his kitchen, he use these ingredients to make dueling shrimp – a seared salad style and the new NOLA barbecue style, beer poached boudin with grain mustard, a dynamite charcuterie sandwich using housemade duck pastrami and andouille crusted black drum fish with pecan butter sauce served over quick sauteed spicy kale.  Ooo-wee, you will feel like you are in the French Quarter!

Prep time: 5 minutes Cook: 5 minutes Total: 10 minutes

Yield: 1 sandwich


  • 1 roll, cut in half (recommended: ciabatta or Portuguese)
  • 1 tablespoon whole grain mustard
  • Mixed charcuterie (recommended: duck pastrami, fennel sausage, coppa)
  • Sliced red onion
  • 2 slices Vermont Cheddar cheese
  • 1 tablespoon olive oil


  1. Spread the mustard on one or both sides of the roll and pile the charcuterie ingredients, red onion, and Cheddar cheese high. Close the sandwich and enjoy or coat the outside crusts of bread with the olive oil and press in a grill pan to toast both sides.