Cajun Grilled Cheese

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 Grilled Cheese halves stacked on top of each other with bowl of pickles.

A grilled cheese sandwich with crusty, buttery bread and a warm, gooey cheese center. Who can resist right?

But this one is extra special. It’s layered with spicy Andouille sausage chunks for a Cajun take on a grilled cheese sandwich. A thin smear of Dijon mustard adds even more flavor and a little butter is mixed with the cheese to make an extra buttery, gooey, and rich sandwich.


Cajun Grilled Cheese is definitely a grown-up kind of grilled cheese with the extra flavor and a good amount of spice from the Andouille. A manly sandwich at that. It’s best washed down with a couple of cold beers.

Cajun Grilled Cheese stacked with cheese melting down.

If you’re not familiar with Andouille sausage, it’s a spicy smoked pork sausage that is used frequently in Cajun cooking. There are many mail-order sources for it if it’s not available in your area. You can also get Aidells Cajun Style Andouille  through Amazon.

Cajun Grilled Cheese sandwich cut in half with bowl of pickles.

If you have extra Andouille sausage, try one of these recipes: Crawfish Jambalaya, Cajun Pastalaya or Andouille Sausage and Corn Bread Stuffing.


Cajun Green Cheese

Cajun Grilled Cheese

Course: Sandwich
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4
Print Recipe


  • 3 Andouille sausages
  • 5 tablespoons butter, softened
  • 6 ounces extra-sharp cheddar, shredded
  • 8 slices Italian or French bread
  • 4 teaspoons Dijon mustard
  • 6 ounces Monterey Jack, shredded


  • Slice sausages in half lengthwise and then cut into thin halfmoon shapes.
  • Cook sausage in a large nonstick skillet over medium heat, stirring occasionally, until nicely browned, about 6-8 minutes. Remove sausage from pan with a slotted spoon and place in a bowl. Wipe skillet clean to use for grilling the sandwiches.
  • In a medium bowl, stir together cheddar cheese and 3 tablespoons butter until well mixed.
  • Spread remaining 2 tablespoons butter on 1 side of each piece of bread.
  • On four slices of bread, spread the cheddar/butter mixture on the non-buttered side. Top the cheddar with the Andouille sausage. Sprinkle the Monterey Jack cheese on top of the sausage.
  • Taking the remaining 4 pieces of bread, spread the Dijon on the non-buttered side and place on top of the slices layered with filling, placing the Dijon side down.
  • Heat skillet over medium heat and add 2 sandwiches at a time. Cook until nicely browned on bottom. Press with spatula to flatten some and flip to other side. Cook until second side is nicely browned. If cheese still isn't completely melted, turn heat to low and cook until cheese melts.
  • Repeat with remaining 2 sandwiches.

Disclosure: Spicy Southern Kitchen is an affiliate.

Recipe Source: adapted from Food and Wine

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Grilled cheese halves stacked on top of each other.

11 thoughts on “Cajun Grilled Cheese

  1. Andouille sausage does not make anything Cajun. Nor would using “Cajun Seasoning”. Where are the spices that you painstakingly tasted as you cooked? We, the cajuns, don’t use Italian bread. We use French bread.

    1. Thank you for your input Reed. “Cajun” is used in the name of the recipe. No where do I claim that it is cajun food. In the American vernacular, many people would agree that the word cajun has come to mean “spicy”. Definitely not its real meaning, but one that is widely used outside of Louisiana. That is all that is meant here. When I go to a restaurant and order Cajun Fries, I don’t expect that they are named that way because they are just like the fries people in New Iberia cook. Same thing with “French” Fries.

  2. Ummm yeah, my husband would go NUTS for this grilled cheese! With the andouille sausage and definitely washed down with a beer : ) haha Happy Friday Christin!

  3. This looks incredible! I can never resist a grilled cheese sandwich and know my hubby would love this spicy manly version 🙂 Pinning – have a great weekend Christin!

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