WHAT YOU NEED

• 4 Oz

  Pine nuts

• 8 each

  Garlic cloves

• as needed

  Extra virgin olive oil

• as needed

  Rosemary sprig, leaves only

• 1 each

  Cilantro bunch, leaves only

• 6 Oz

  Parmesan

• as needed

  Salt

• as needed

  Freshly ground black pepper

• 2 each

  Onions, thinly sliced

• 1 each

  Habanero, chiffonade

• 2 Oz

  Sugar

• 7 each

  Johnsonville® Andouille Sausage Links, sliced on bias

• 7 each

  Ciabatta rolls, halved

• 7 each

  Brie, 1/4 inch slices

PREPARATION

• To make pesto, roast pine nuts in a sauté pan. Roast garlic separately in extra virgin olive oil. Drain garlic and reserve garlic and garlic-infused oil separately. Process pine nuts, garlic, rosemary, cilantro, Parmesan and infused oil in a food processor to a smooth paste. Season with salt and pepper and reserve.
• Caramelize onions in garlic-infused olive oil. Add habanero and sugar to pan and season with salt and pepper. Reserve.
• Grill andouille sausage. Reserve.
• Grill ciabatta halves.
• Spread pesto on ciabatta halves. Divide sausage evenly among 7 roll halves. Top each with a slice of Brie and caramelized onions. Top with remaining ciabatta half and serve.

Featured Products