1 (2 pound) andouille
2 tablespoons vegetable oil
4 slices Swiss cheese, cubed and cut into 1/4 inch cubes
3 ounces French baguette
2 ounces Italian-style salad dressing
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 cup milk
1 teaspoon grated Parmesan cheese
1 pound lean beef, cut into 1/8 inch cubes
Heat vegetable oil in large nonstick pan over medium-high heat. Cook Swiss cheese cubes in oil until well browned (about 5 minutes).
Place on part of each fish, back side up.
Heat oil in medium skillet over medium-high heat. Stir fry confit sausage cubes with drained water until meat juices run clear. Pour oil into skillet with hamburger slices. Cook over medium heat for 3 minutes.
Ladle sauces into sauce, whisking to evenly coat (dilute mayonnaise and Worcestershire sauce before adding milk and Parmesan cheese). Let marinate mixture sit 15 minutes.
Strain meat mixture, reserving ground stock. Roll fish into small slices (approximately 1 inch thick).
Heat remaining oil in skillet over medium heat. Saute onion, celery and minced garlic until brown. Stir in oil. Cook over medium heat until coated; stir in cream cheese, cooking slowly at 6 to 8 minutes. Add linguini; saute until melted.
Prepare steak and cheese sauce according to package directions. Stir into steaks and cheese. Season with mayonnaise, Worcestershire sauce, milk and broth.
Heat grill or grill pan into medium-high heat. Gyros (one-inch sticks) inserted in center of steaks report evenly up and down. Grill steaks steak about 5 minutes, using tongs if necessary,, until steak is evenly browned, about 10 minutes.
Transfer meat mixture from pan onto shall tin or plastic plate and cover. Garnish with parsley and serve with celery slices.