Note: If smoked Creole sausage is not available use any hot smoked sausage including smoked chorizo.

Slice smoked chorizo into quarter-inch-thick pieces, then cook in olive oil until it begins to crisp.

To enhance the basic pie, we add slices of smoked chorizo, caramelized onions, and fresh arugula leaves.

Smear slices of good-quality bread with Dijon mustard; top with slices of smoked chorizo, thinly sliced manchego cheese, and thinly sliced dill pickle.

Serve them as a side dish or in a sandwich, or try them on Smoked Chorizo Pizza with Caramelized Onions and Arugula (page 332).