Heat the grill over medium heat. Whisk together the mustard, honey, and pepperoncini brine. Stir with poppy seeds, add onion and pepperoncini. Toss
Grill the sausages while turning occasionally until lightly heated and charred for 10-12 minutes.
Stuff sausages inside buns with pickles and tomatoes. Toss onions and poppy seeds with a spoon on sausages and romaine. Serve with mustard and romaine.
Toast and Avocado with Salmon:
To bake salmon: Preheat the oven to 450 degrees, season with salt and pepper, place salmon skin side down on a non-stick baking sheet or non-stick pan. Bake until salmon is cooked through <12-15 minutes>.
Preparing the dressing: In a bowl mix in the vinegar, the diced tomato, the mint, red chili, and 1/2 lemon juice
Prepare hummus: Scoop the flesh of the avocado, add it into a bowl, then pour in the lemon juice. Season with salt, pepper, and if prefer garlic as well. Mash together with a fork.
Avocado on the bread: On top of the bread smear the avocado hummus and a pinch of cayenne. Add the baked salmon and cucumber on top, then smudge the dressing. For the topping use the crust.