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Italian Sausage Sandwiches

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"This hearty sandwich combines grilled peppers and sausages. Make it during summer and autumn when markets are ablaze with different colors and varieties of sweet peppers. Serve with a tossed green salad for a satisfying lunch or dinner."

List of Ingredients

â—¦ 6 hot or sweet Italian sausages, about 1 ½ pounds total weight
â—¦ 2 tablespoons olive oil
â—¦ 2 large red onions, thinly sliced
â—¦ 4 long, green Italian sweet peppers
â—¦ 3 red bell peppers
â—¦ 2 tablespoons balsamic vinegar
â—¦ 4 sourdough or other sandwich rolls, split and toasted
â—¦ 2 tablespoons Dijon mustard


Recipe

Cut each sausage in half lengthwise. In a large frying pan over medium heat, fry the sausages, turning once, until crisp and cooked through, 4 to 5 minutes on each side. Remove from the heat, cover, and keep warm.

In a second frying pan over medium-high heat, warm the oil. Add the onions and cook, turning them often, until limp and lightly browned, 7 to 8 minutes. Using a slotted spoon, transfer to a bowl and keep warm.

While the onions are cooking, stem and seed all the peppers. Cut the long, green peppers into thin rings and the red bell peppers lengthwise into strips ¼ inch wide. Add the peppers to the pan and cook over medium-high heat until softened and browned on the edges, about 10 minutes. Add the vinegar and deglaze the pan, stirring to dislodge any browned bits from the pan bottom, 1 to 2 minutes longer.

To assemble the sandwiches, lightly spread the cut sides of the rolls with the mustard. Divide the onions, peppers, and sausage halves evenly among the bottom halves. Close the sandwiches with the roll tops and serve right away.

Makes 4 servings