- 4 chicken-and-apple sausages (about 3 oz. each)
- 4 potato hot dog buns
- 8 ounces sliced Fontina
- 2/3 cup store-bought creamy coleslaw
- 1/2 small red onion, thinly sliced
- Small fresh dill sprigs
In grill pan, cook sausages over medium-high until charred in spots and heated through, 7 minutes. In 375 degrees oven, toast buns until golden, 4 minutes. Top with cheese; bake until cheese melts, 2 to 3 minutes. Top with sausages, coleslaw, red onion and dill.