Grilled sausage and avocado sandwiches

½ large red onion, sliced into ½-inch thick rounds

1 tablespoon olive oil

4 sandwich-size, precooked sausage links (any type), split lengthwise

4 French rolls, cut in half lengthwise

1 large ripe avocado

2 lemons, juiced

1 cup prepared honey mustard

1 or more canned chipotle peppers in adobo sauce, mashed (see note)

Brush onion slices with olive oil and grill over medium-hot coals 4 to 5 minutes a side or until soft and cooked through. Remove from grill. Once the onions have cooled, break up the rings. Set aside.

Grill sausage links over medium-hot coals until browned on each side (about 5 minutes).

At the same time, split the rolls, cut side down, directly on the grill to toast.

Cut avocado in half, remove seed. Cut each half into 4 thick slices and remove peel. Place in shallow bowl and pour on lemon juice.

To prepare sauce: In a medium bowl, combine honey mustard and mashed peppers. Stir until mixed well. (Note: Number of peppers determines level of spiciness.)

To assemble sandwich: Generously spread both sides of roll with Spicy Chipotle Honey Mustard Sauce. Place grilled sausage on the roll; top with two avocado slices and grilled onions. Wrap in sandwich paper and serve.

Hass Avocado Board

Nutrition facts per serving: 497 calories, 35 g fat, 9 g saturated fat, 50 mg cholesterol, 34 g carbohydrates, 14 g protein, 1026 mg sodium, 6 g fiber