Pork Jambalaya Sandwich

Ingredients:

• 110 g bacon, diced
• 450 g pork loin, diced
• 450 g smoked sausage, sliced
• 230 gr. andouille sausages, cut into slices
• 1 red onion, chopped
• 1 cup thinly sliced ​​red bell pepper
• 450 g boneless chicken thighs, diced
• 2 stalks celery, thinly sliced
• 2 cloves garlic, chopped
• 1/4 cup chopped parsley leaves
• 3/4 cup plus 1/4 cup chopped green onions
• 2 tsp cayenne pepper, or to taste
• 1/2 cup water
• 2 loaves sourdough bread
• 450 g Havarti cheese, thinly sliced

Preparation:

1. Preheat oven to 100°C.
   
   In a large cast-iron pot or heavy skillet, fry the bacon over medium-high heat until crisp and the fat has rendered. Remove the bacon and pat dry with paper towels.
   
   Add the pork to the pan with the bacon fat and cook over medium-high heat until browned on all sides, about 5-6 minutes. Add the sausage, onion, and bell pepper. Cook until the onion is translucent.
2. Then add the chicken, celery, garlic, parsley, and 3/4 cup chopped green onions. Cook until the chicken is cooked through, 5 to 7 minutes. Add the cayenne pepper and season with salt and pepper to taste. Add the water, cover, and simmer for 1 hour.
   
   Slice the bread lengthwise and place in the oven to lightly toast.
   
   Spoon some of the pork mixture onto the bread, top with cheese slices, the remaining bacon, and green onions, and cover with the other piece of bread. Serve immediately.