Rich Boy

Kevin Davis, Steelhead Diner, Seattle

4 links chaurice (Mexian chorizo) or spicy pork sausage (about 1/2 lb)

Unsalted butter, softened

Soft French-style long loaf of bread, split and cut into 2 (6-inch) lengths

Hot Sauce Aioli (recipe follows)

Iceberg lettuce, shredded

1 large ripe tomato, thinly sliced

Coarse salt and freshly ground black pepper

1 dill pickle, sliced lengthwise into long "planks"

Halve the sausage links horizontally, remove the meat from casing, and flatten into long patties. (You will have 4.) In a skillet over medium heat, fry the patties until cooked through and browned on both sides, 6 to 8 minutes.

Lightly butter the bread and lightly toast in the skilled (buttered-side down). Spread the bread (upper and lower halves) with aioli. Arrange the sausage patties on bottom half (2 per sandwich) and layer the shredded lettuce, tomato slices (seasoned with salt and pepper to taste), and dill-pickle planks on the top half of the bread. Close the sandwiches and press down lightly with the palm of your hand to flatten them in place.

Hot Sauce Aioli

4 large egg yolks

Pinch of coarse salt

Squeeze of fresh lemon juice

1 clove garlic, minced

2 tsp Louisiana-style hot sauce (or to taste), preferably Crystal

1 cup canola oil

Put all the ingredients except the oil in a blender or food processor and blend to combine. Slowly add the oil, processing until thick and creamy. Makes about 1 cup.