1 10 oz. package Chicken Andouille
6 oz. Sliced Jambon Sec
4 oz. Fontina Cheese
1 pt. cherry tomatoes
3 big yellow peppers
Preheat the grill to medium high and brush the grates with vegetable oil. Slice the Chicken Andouille Sausage links into 1/2 inch slices, and cube the cheese. Slice the yellow peppers to the size of your preference. Place a cheese cube on a slice of sausage, and wrap tightly with a slice of Jambon Sec. Repeat with the remaining sausages, cheese and Jambon Sec.
Thread the sausage bundles onto 12-inch skewers along with the tomatoes and yellow peppers. Grill the kebabs, covered and turning occasionally, until the Jambon Sec is crisp (about 10 minutes).