* '''for the sandwiches'''
* 4 Debbie & Andrew's Caramelised Red Onion Pork Sausages
* 1 Avocado
* 4 x 25g slices of Gouda cheese (any mild Cheese will work) (use a Dairy Free alternative if preferred)
* 2 tablespoons Mayonnaise (use a Dairy Free alternative if preferred)
* 4 slices of Sourdough bread (use Gluten free if preferred)
* 50g Butter (use a Dairy Free alternative if preferred)
* '''for the pea pesto'''
* 100g fresh Frozen peas, Boiled or Steamed
* 1 Garlic clove, crushed
* 30g Pine nuts, Toasted
* 30g fresh Parmesan cheese, chopped into small chunks (use a Dairy Free alternative if preferred)
* Handful fresh Mint & Basil leaves - around 10g of each
* 3 tablespoons extra-virgin Olive oil

===Method===
* Bake the Sausages for 10 minutes or until done to your liking. Rest for 10 minutes then slice in half lengthways.
* Add Pesto ingredients to a Food processor and combine. Season to taste. Any left over pesto can be covered tightly and Frozen.
* Slice the Avocado in half, remove the Seed, Scoop out the flesh and slice into thin strips.
* Take a slice of Bread, spread with a heaped tablespoon of Pea Pesto, add 4 Sausage halves, then one half of the Avocado slices and 2 slices of Cheese and season with Salt and Pepper. Spread a tablespoon of Mayonnaise over the remaining slice of bread and place the mayonnaise side down on top of the cheese. Push together slightly to form the Sandwich.
* Butter the Sandwich on the outside and toast in a Frying pan for 3-4 minutes on both sides.
* Place the pan into an Oven for 5 minutes to melt the Cheese.
* Place on Kitchen paper to absorb any Oil, slice in half and serve.

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