Cost: $20 and under
Prep Time: 20-25 min.
Cook Time: 15-20 min.
I was thinking about making a personalized Italian grinder but then I thought about making some hot links with some of Zo and my Chow-chow. After pondering what one to make for dinner I decided to mix both ideas together! I am calling this a growler because it made my tummy growl with hunger the whole time I was making it.
2 Louisiana brand smoked hotlinks
2 slices Swiss cheese
2 100 percent whole wheat thin buns
Chow-chow2/3 cup red onion (Julienne)
2 tbsp pepperonchini (diced, jalapeno can be substituted)
1 tbsp red wine vinegar
1/4 tsp brown sugar
2 tbsp creole mustard
1/2 tsp water
kosher salt (to taste)
fresh crack pepper (to taste)
2 tsp extra virgin garlic olive oil
Mushroom Garlic Mix
1/2 cup shitake mushrooms (drained, chopped, baby Bella can be substituted)
2 cloves garlic (diced)
1 tbsp 1tsp mayonnaise
fresh crack pepper (mixed with garlic saute mushrooms and pepper)
2 tsp extra virgin olive oil
Heat olive oil in small skillet over medium heat. Add onion, pepperonchini, pepper and salt and sauteing for 5 min. In a small bowl mix vinegar, sugar, mustard and water. Pour over onions mixture and cook 5-7 minutes or until thickened. Pour mixture into a small bowl and site to side until ready to use.
Mushroom Garlic Mix
Heat olive oil in a small skillet over medium heat. Once heated add mushrooms and garlic cooking for 7-9 minutes or until garlic starts to brown and mushrooms have stopped sweating. Pour mixture into a small bowl and mix in mayonnaise and pepper, sit to side until ready to use.
Heat grill to medium heat. Once heated add hotlinks to middle grill and cook for 3-4 minutes. Using tongs turn hot links 1/4 turn and grill for 3-4 minutes. Using tongs again turn 1/4 turn and cook for 3 minutes. Using tongs turn 1/4 turn for the last time and cook 2-3 minutes.
The last turn add your buns to the top grill and toast for 2-3 minutes. Remove buns and hot links from grill. Spit hot links down the middle and slice in half. Spread 1/2 of the mushroom mixture over both bottom buns and then place 3 of the link pieces over the mushroom mixture of both growlers. Cover hot link pieces with 1/2 of the chow-chow and top with a slice of Swiss. Serve once the Swiss has started to melt.