Sausage & Pepper Sandwiches
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
6
A stovetop pepper roaster makes it easy to roast the bell peppers for these hearty sausage sandwiches. Our Tricolore Salad is the perfect accompaniment.
Ingredients:
- 1 coil (2 lb. 2 oz.) Fra Mani spicy Italian
sausage - 2 red onions, halved lengthwise and sliced 1/4
inch thick - 3 large red, yellow and/or green bell peppers,
roasted, peeled, seeded and sliced 1/4 inch
thick - 6 hoagie rolls, split
Directions:
Preheat a Breville gourmet grill to high heat.
Place the sausage on the griddle part of the grill and close the lid. Cook until the sausage is nicely grill-marked, 7 to 10 minutes. Reduce the heat to medium and cook until the sausage is firm and cooked through, 5 to 10 minutes more. Transfer the sausage to a cutting board and cover loosely with aluminum foil.
Place the onion slices on the griddle and close the lid. Cook, stirring occasionally, until the onions are softened and slightly caramelized, 5 to 7 minutes. Transfer to a bowl, add the bell peppers and stir to combine.
Remove the string and bay leaves from the sausage. Cut the sausage crosswise into 6 pieces and slice each in half lengthwise.
Place 1 sausage piece, along with any accumulated juices, on the bottom half of each roll. Top with the onion-pepper mixture, dividing evenly. Serve immediately. Serves 6.
Place the sausage on the griddle part of the grill and close the lid. Cook until the sausage is nicely grill-marked, 7 to 10 minutes. Reduce the heat to medium and cook until the sausage is firm and cooked through, 5 to 10 minutes more. Transfer the sausage to a cutting board and cover loosely with aluminum foil.
Place the onion slices on the griddle and close the lid. Cook, stirring occasionally, until the onions are softened and slightly caramelized, 5 to 7 minutes. Transfer to a bowl, add the bell peppers and stir to combine.
Remove the string and bay leaves from the sausage. Cut the sausage crosswise into 6 pieces and slice each in half lengthwise.
Place 1 sausage piece, along with any accumulated juices, on the bottom half of each roll. Top with the onion-pepper mixture, dividing evenly. Serve immediately. Serves 6.
Williams-Sonoma Kitchen.
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