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Sausage & Pepper Sandwich

A dinner sandwich may not be something you can actually pick up with your hands. Since sausages are so versatile, flavorful, and freezable I like to keep what I call sausage rolls in the freezer. These are not your basic hot dog buns, they are hearty and unsliced so you can customize them to different usages. I will even slice them to use as crostini’s. But I digress.

Classic sausage and peppers with melty cheese.

An Italian sausage and a sausage roll from the freezer, a mini pepper, onion, and mozzarella.
Clean and slice a couple mini peppers.
Cut a couple slices from an onion.
Once you have sliced an onion, place it in a resealable bag, smoosh out the air, and store it cut side down in the fridge. The “natural packaging will protect it best with gravity sealing the cut side.
Prepped veggies, onion, peppers and of course garlic.
Using a serrated knife cut a v shaped indention into the sausage roll. This is one reason I like the uncut ones. The bread is round, the sausage is round .. why is it cut flat. I make a canoe of the bread to nestle all the goodies into.
Save the trimmings. We will use them later.
Butter the inside of the bread and sprinkle with parmesan and Italian seasoning. Preheat the broiler.
Everything ready. Onions, garlic, peppers, sausage, mozzarella, roll, seasonings.
Put a bit of olive oil in a pan over medium-high heat.
Add the sausage and brown.
Once the sausage is browned, reduce heat and add the vegetables.
Add seasonings, salt and a teaspoon of tomato paste.
Cover and simmer 15-20 minutes until the sausage is cooked through and the veggies are soft.
Meanwhile toast your sausage roll under the broiler. Watch it closely!
Nestle the sausage into the toasted roll.
Top with the peppers and onions.
Lay mozzarella slices diagonally across the sandwich, and pop back under the broiler just to melt the cheese.
Serve with a simple salad.
Soo yummy!

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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