Ingredients
1
package (12 oz) fully cooked smoked chicken and apple sausages (4 per package)
3
tablespoons olive oil
1/2
cup refrigerated basil pesto (from 7-oz container)
2
tablespoons mayonnaise or salad dressing
8
slices (1/2 inch thick) Italian bread
4
slices (3/4 oz each) provolone cheese
1
large tomato, cut into 8 thin slices
16
fresh basil leaves
Preparation
Cut sausages almost in half crosswise, then in half lengthwise. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook sausages in oil 5 to 7 minutes, turning occasionally, until golden brown. Remove from skillet; set aside.
Meanwhile, in small bowl, combine pesto and mayonnaise. Brush one side of bread slices with remaining 2 tablespoons oil. Turn 4 bread slices, oiled side down; spread each with pesto-mayonnaise.
For each sandwich, top pesto-mayonnaise with 1 cheese slice, 2 tomato slices, 4 basil leaves, 1 cooked sausage and 1 bread slice, oiled side up. Heat same skillet or a griddle over medium-high heat. Cook sandwiches 3 to 5 minutes, turning once, until golden brown and cheese is melted.
