Maui resident Virginia Suddath's Kona Po' Boy sandwich was a finalist in Mezzetta's “;Make That Sandwich”; contest.

The philosophy professor, who says she's been cooking since her first Easy Bake Oven, won $1,000 in the hot-sandwich category. It was her first shot at a cooking contest. Her recipe follows.

KONA PO' BOY

» Ginger-Chili Aioli:
1/2 cup mayonnaise
1 teaspoon Kona Coast(R) Brand Ginger Chili Pepper Sauce
1 teaspoon chopped fresh cilantro

» Pineapple-Pepper Relish:
1-1/2 cups fresh pineapple, finely chopped
1/2 cup sweet onion (such as Maui or Vidalia), finely chopped
1/2 cup Mezzetta(R) Brand Deli Sliced Mild Pepper Rings
1/2 cup Mezzetta(R) Brand Deli Sliced Roasted Sweet Bell Pepper Strips, chopped
1 teaspoon rice wine vinegar (unseasoned)
1 teaspoon fresh thyme, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper

4 fully-cooked chicken apple sausages
2 tablespoons Mezzetta(R) Brand Extra Virgin Italian Olive Oil
4 soft sandwich rolls
2 tablespoons dark rum
4 sprigs cilantro, for garnish

Preheat oven to 400 degrees. Mix together mayonnaise, chili sauce and chopped cilantro. Set aside.

Toss together pineapple, onion, peppers, vinegar, thyme, salt and pepper. Set aside.

Slice sausages so they lay flat and pan-fry them in olive oil over medium heat, turning once, until heated through and nicely browned (about 8 to 10 minutes).

While sausage is cooking, open sandwich rolls and place on a baking sheet. Heat in oven until just beginning to brown. Spread rolls on both sides with aioli mixture and lay one sausage on each roll.

Add relish and rum to sausage skillet and saute, scraping up brown bits, about 1 minute. Top sausage rolls with relish and serve, garnished with cilantro sprigs. Serves 4.

Nutritional information unavailable.