Ingredients
1/2 c. mayonnaise
1 tsp. Kona Coast® Brand Ginger Chili Pepper Sauce
1 tsp. chopped fresh cilantro
1 1/2 c. fresh pineapple
1/2 c. sweet onion (such as Maui or Vidalia)
1/2 c. Mezzetta® Brand Deli Sliced Mild Pepper Rings
1/2 c. Mezzetta® Brand Deli Sliced Roasted Sweet Bell Pepper Strips
1 tsp. rice wine vinegar (unseasoned)
1 tsp. fresh thyme
1/2 tsp. salt
1/4 tsp. Pepper
4 fully-cooked chicken apple sausages
2 tbsp. Mezzetta® Brand Extra Virgin Italian Olive Oil
4 soft sandwich rolls
2 tbsp. dark rum
4 sprig cilantro
Preparation
Step 1Preheat oven to 400° F degrees. Mix together mayonnaise, Kona Coast Ginger Chile Sauce, and chopped cilantro. Set aside.Step 2Toss together pineapple, onion, pepper rings, roasted bell pepper strips, rice wine vinegar, thyme, salt, and pepper. Set aside.Step 3Slice sausages so they lay flat and pan fry them in olive oil over medium heat, turning once, until heated through and nicely browned (about 8-10 minutes).Step 4While sausage is cooking, open sandwich rolls and place on a baking sheet. Heat in oven on low. Broil until just beginning to brown. Spread the rolls on both sides with aioli mixture and lay one sausage on each roll. Add pineapple-pepper mixture and rum to same skillet and sauté, scraping up brown bits, about 1 minute. Top sausage rolls with relish and serve, garnished with cilantro sprigs.
