Makes 2 sandwiches. Recipe is from Cynthia LeJeune Nobles.

½ cup mayonnaise

¼ cup Creole mustard

3 tbls. well-drained pickle relish

2 (6-inch) loaves po-boy bread

2 (6-inch) links hot, smoked sausage

½ small onion, thinly sliced

1 cup finely shredded romaine lettuce

1 tomato, thinly sliced

1. In small bowl, combine ¼ cup mayonnaise, mustard and relish. Set aside. Heat a large skillet over medium-high heat. Slice bread horizontally and spread remaining mayonnaise on insides of each loaf. Lightly brown insides of bread in skillet. Set aside. Wipe skillet clean.

2. Slice sausage in halves lengthwise. In same skillet, brown sausage well. Remove accumulated fat but do not clean skillet. Spread reserved mayonnaise/mustard mixture on inside of loaves. Place two sausage halves in each loaf. Top with onion, lettuce and tomato and close sandwiches. Over medium-high temperature, carefully heat both sides of sandwiches in skillet until just brown, about 15 seconds per side.