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Kona Po' Boy

  • 4servings

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) mayonnaise

  2. 1 teaspoon(s) Kona Coast® Brand Ginger Chili Pepper Sauce

  3. 1 teaspoon(s) chopped fresh cilantro

  4. 1 1/2 cup(s) fresh pineapple , finely chopped

  5. 1/2 cup(s) sweet onion (such as Maui or Vidalia) , finely chopped

  6. 1/2 cup(s) Mezzetta® Brand Deli Sliced Mild Pepper Rings

  7. 1/2 cup(s) Mezzetta® Brand Deli Sliced Roasted Sweet Bell Pepper Strips , chopped

  8. 1 teaspoon(s) rice wine vinegar (unseasoned)

  9. 1 teaspoon(s) fresh thyme , finely chopped

  10. 1/2 teaspoon(s) salt

  11. 1/4 teaspoon(s) pepper

  12. 4 fully-cooked chicken apple sausages

  13. 2 tablespoon(s) Mezzetta® Brand Extra Virgin Italian Olive Oil

  14. 4 soft sandwich rolls

  15. 2 tablespoon(s) dark rum

  16. 4 sprig(s) cilantro , for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400° F degrees. Mix together mayonnaise, Kona Coast Ginger Chile Sauce, and chopped cilantro. Set aside.

  2. Toss together pineapple, onion, pepper rings, roasted bell pepper strips, rice wine vinegar, thyme, salt, and pepper. Set aside.

  3. Slice 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).

  4. While 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.

  5. 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.

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