Roasted Red Pepper & Asiago Sausage Focaccia Sandwich

• 4 links roasted red pepper & Asiago sausage

• 4 small focaccia buns sliced horizontally

• La Bell Romana muffuletta olive salad mix (drained slightly)

• Campari tomatoes, sliced into thick rounds

• Pinch of salt and freshly cracked black pepper

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1. Prep Buns and tomatoes: Slice focaccia in half to form buns. Slice tomatoes into thin slices and season with salt and pepper. Allow to sit while preparing rest of sandwich so the tomatoes can marinate.

2. Grill the Sausage: Grill until browned and fully cooked (internal temperature 160°F). Allow to sit so the flavors build.

3. Toast the Focaccia: Place directly on the grill to toast.

4. Assemble: Spread a generous tablespoon of muffuletta mix over the bottom bun half. Layer the Campari tomato slices. Butterfly sausage and lay on sandwich. Top with bun and enjoy!

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