Muffaletta Cajun Sausage

Ingredients        
4 (3-oz) Cajun andouille sausage links
1/2 cup mild salsa
1/4 cup submarine dressing
4 hotdog buns
4 slices provolone cheese
1 (16-oz) jar Italian giardiniera (pickled vegetables), drained
1 (5.75-oz) jar sliced stuffed green olives, drained


Prep

• Cut cheese slices in half.

Steps

1. Preheat grill pan on medium-high 2–3 minutes. Place sausage in pan; cook 4–5 minutes, turning often, or until hot.
2. Combine giardiniera, olives, salsa, and 1/4 teaspoon pepper in food processor; pulse until coarsely chopped.
3. Place buns, cut side down, in same grill pan; cook 1–2 minutes or until toasted. Place 2 half slices of cheese and a sausage in each bun. Top with 1/4 cup of the olive relish and 1 tablespoon submarine sauce. (Serve remaining olive relish with chips or crackers.) Serve.

CALORIES (per sandwich) 500kcal; FAT 34g; CHOL 90mg; SODIUM 1700mg; CARB 23g; FIBER 1g; PROTEIN 26g; VIT A 35%; VIT C 4%; CALC 25%; IRON 10%

(This recipe is courtesy of Publix apron's simple meals)