Chargrilled Sausage Paninis with Kale Pesto and Chili Oil

Combine the kale, nutritional yeast, almonds, lemon juice and garlic in a food processor and process until coarsely ground. Keep the motor running while adding the oil in a thin stream. Blend until smooth and season to taste.

Combine the spring onions, garlic, nutritional yeast, lemon juice and chilies in a food processor and process until coarsely ground. Keep the motor running while adding the oil in a thin stream. Blend until smooth and season to taste.

Lightly chargrill the Braai-Style Sausages on a braai/barbeque over medium heat coals until heated all the way through. Slice each Sausage in half, lengthwise.

Slice each roll open and spread the inside of each half with the kale pesto. Assemble the toppings on the base of each roll by starting with a slice of vegan cheese. Add 2 mushrooms, 2 slices of the Braai-Style Sausages and a few slices of tomato to each sandwich. Top with the other half of the bun.
Cook the sandwiches over medium heat coals on the braai/barbeque for 10-12 minutes, turning regularly until golden, crisp and lightly charred (use a sandwich grid if you have one to make turning easier). Serve each sandwich with chili oil for dipping or drizzling.

TIP: The sandwiches can also be cooked in a griddle pan over medium heat for 4-5 minutes on each side until golden and crisp. Turn the sandwiches regularly to avoid over-charring. The sandwiches can also be cooked in a Panini press, if preferred.