While sausages are cooking, heat EVOO in a skillet over medium heat. Add onions and sauté, stirring occasionally, until golden and tender. Stir in the creamy chipotle sauce and switch heat to low; cover and keep warm.

Lightly butter cuts sides of buns, being careful not to separate the halves. Heat a nonstick skillet over medium heat; add two buns, cut sides-down. Toast buns, checking every 15 seconds or so to ensure they don’t become overly-browned. Remove them to a plate and immediately place 2 slices of cheese atop each bun to melt. Repeat process with remaining 2 buns. (You can also toast the buns on a baking sheet in a 350°F oven for 10-15 minutes or place them on the outside of the grill if grilling the sausages. Whichever method you choose, check them often, as they can burn quickly!)

To make the sandwiches, add a sausage link to each cheese-covered hot dog bun. Top with equal amounts of the chipotle onions, then sprinkle with smoked paprika.

Serve with potato side of choice.

Submitted by: Carol