Cooking for Zo

2 100 percent whole wheat thin buns

Chow-chow2/3 cup red onion (Julienne)
2 tbsp pepperonchini (diced, jalapeno can be substituted)
1 tbsp red wine vinegar
1/4 tsp brown sugar
2 tbsp creole mustard
1/2 tsp water
kosher salt (to taste)
fresh crack pepper (to taste)
2 tsp extra virgin garlic olive oil

Mushroom Garlic Mix
1/2 cup shitake mushrooms (drained, chopped, baby Bella can be substituted)
2 cloves garlic (diced)
1 tbsp 1tsp mayonnaise
fresh crack pepper (mixed with garlic saute mushrooms and pepper)
2 tsp extra virgin olive oil

Chow-Chow
Heat olive oil in small skillet over medium heat. Add onion, pepperonchini, pepper and salt and sauteing for 5 min. In a small bowl mix vinegar, sugar, mustard and water. Pour over onions mixture and cook 5-7 minutes or until thickened. Pour mixture into a small bowl and site to side until ready to use.

Mushroom Garlic Mix
Heat olive oil in a small skillet over medium heat. Once heated add mushrooms and garlic cooking for 7-9 minutes or until garlic starts to brown and mushrooms have stopped sweating. Pour mixture into a small bowl and mix in mayonnaise and pepper, sit to side until ready to use.

Growler
Heat grill to medium heat. Once heated add hotlinks to middle grill and cook for 3-4 minutes. Using tongs turn hot links 1/4 turn and grill for 3-4 minutes. Using tongs again turn 1/4 turn and cook for 3 minutes. Using tongs turn 1/4 turn for the last time and cook 2-3 minutes.

The last turn add your buns to the top grill and toast for 2-3 minutes. Remove buns and hot links from grill. Spit hot links down the middle and slice in half. Spread 1/2 of the mushroom mixture over both bottom buns and then place 3 of the link pieces over the mushroom mixture of both growlers. Cover hot link pieces with 1/2 of the chow-chow and top with a slice of Swiss. Serve once the Swiss has started to melt.