Jambalaya Sandwich

Ingredients

• 0.5 pound andouille sausage sliced
• 0.3 pound bacon diced thick cut
• 1 pound chicken thighs boneless cut in 1/2-inch pieces
• 2 teaspoons cayenne pepper to taste
• 2  celery stalks thinly sliced
• 1 tablespoon garlic fresh minced
• 1 cup green onions chopped
• 1 pound havarti cheese thinly sliced
• 0.3 cup parsley leaves chopped
• 2 teaspoons freshly cracked pepper black
• 1 pound pork loin cut in 1/2-inch pieces
• 1 cup bell peppers red julienned
• 2 cups onions red chopped
• 1 teaspoon salt 
• 1 pound sausage smoked sliced
• 2  sourdough bread loaves ( 1 foot long)
• 0.5 cup water 

Equipment

• frying pan
• paper towels
• oven
• pot

Directions

1. In a large cast iron pot, or heavy-bottomed braising pan add the bacon and fry until crisp.
2. Remove from the pan and drain on a paper towel.
3. Preheat the oven to 200 degrees F.
4. Cut the bread lengthwise and put in the oven.
5. Add the pork to the bacon grease, and cook on medium-high heat until the pork is 3/4 cooked. Next add the sausages, onions, and bell peppers and cook until the onions are translucent.
6. Add the chicken, celery, garlic, parsley, and 3/4 cup green onions. Cook until chicken is tender, then season with salt, pepper, and cayenne. Stir in the water and combine thoroughly. Cover and let sit for 15 minutes.
7. Evenly divide the meat mixture and cheese to each loaf. Top the cheese with the bacon and remaining green onions.
8. Cut the loaves in half and serve.