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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 1/2 tablespoons olive oil
1 pound sweet or hot Italian sausages
2 medium onions, sliced into 1/3-inch rings
2 tablespoons crushed garlic
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 hot frying peppers, sliced or hot chiles (optional)
1 (8 ounce) jar roasted red bell peppers, drained, seeded and cut into 1/2-inch strips
2 teaspoons capers, drained (optional)
FOR SERVING:
1 large loaf Italian bread
8 bottled peperoncini peppers, drained (optional)
Anchovy strips (optional)
Brush skillet with some of the oil and cook sausages over medium heat until done and brown, turning and pricking skins occasionally. Drain on paper towels, slice lengthwise, and keep warm.
In another skillet over medium heat, warm remaining oil. Saute onion, garlic, oregano and black pepper, stirring occasionally, until onion is tender (about 8 minutes).
Add frying peppers to skillet, if used, and saute until tender (about 10 minutes).
Add roasted red bell peppers and cook another 5 minutes, stirring occasionally. Stir in capers, if used.
TO SERVE:
Cut bread crossways into 4 sandwich-sized slices. Cut each slice lengthwise into 2 long halves. Spoon vegetables onto 4 slices of bread. Add peperoncini, if used. Top with halved sausage, anchovy strips, if used, and 4 remaining slices of bread. Serve immediately.
Makes 4 servings
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ITALIAN SAUSAGE SANDWICHES
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 1/2 tablespoons olive oil
1 pound sweet or hot Italian sausages
2 medium onions, sliced into 1/3-inch rings
2 tablespoons crushed garlic
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 hot frying peppers, sliced or hot chiles (optional)
1 (8 ounce) jar roasted red bell peppers, drained, seeded and cut into 1/2-inch strips
2 teaspoons capers, drained (optional)
FOR SERVING:
1 large loaf Italian bread
8 bottled peperoncini peppers, drained (optional)
Anchovy strips (optional)
Brush skillet with some of the oil and cook sausages over medium heat until done and brown, turning and pricking skins occasionally. Drain on paper towels, slice lengthwise, and keep warm.
In another skillet over medium heat, warm remaining oil. Saute onion, garlic, oregano and black pepper, stirring occasionally, until onion is tender (about 8 minutes).
Add frying peppers to skillet, if used, and saute until tender (about 10 minutes).
Add roasted red bell peppers and cook another 5 minutes, stirring occasionally. Stir in capers, if used.
TO SERVE:
Cut bread crossways into 4 sandwich-sized slices. Cut each slice lengthwise into 2 long halves. Spoon vegetables onto 4 slices of bread. Add peperoncini, if used. Top with halved sausage, anchovy strips, if used, and 4 remaining slices of bread. Serve immediately.
Makes 4 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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