Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Italian Sausage Sandwiches With Peppers And Onions

on November 29, 2014

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Who doesn’t love an Italian Sausage Sandwich With Peppers And Onions like the ones you get at the state fair. Now you can enjoy them whenever you want, not just when the fair comes to town. These Italian Sausage Sandwiches With Peppers And Onions are so good, they’re nestled in between a deliciously grilled baguette.

Here’s how I do it.

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Going that extra step of grilling the sausage links gives a nice smokey flavor and the grill marks look great.

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Prep Time: 10 minutes
Cook Time: 35 to 40 minutes
Total Time: 50 minutes
Yields 4 sandwiches
Equipment: 8-inch sautépan with lid, 12-inch sautépan, indoor grill pan, large mixing bowl

1 pound (5 links) sweet Italian sausage (substitute hot Italian sausage)
1/4 cup unsalted  chicken broth
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 green bell pepper, julienned
1 large sweet onion, finely sliced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon crushed red pepper flakes
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon tomato paste
1 large-size baguette, grilled
1 stick unsalted butter, room temperature
Parmesan cheese, grated

In a small sautépan add the sausage links. Pour in the unsalted chicken broth, turn the heat to medium and place the lid on. Bring it to a boil then reduce. heat to a simmer. Poach on medium-low heat for about 10 minutes. Turn the heat off and transfer the sausage links to a plate, set aside.

While the sausage links are poaching. Prep all the vegetables for this dish placing them all into a large mixing bowl. Keep the minced garlic separate.

In a large sautépan on medium-high heat, add the olive oil and crushed red pepper flakes. Add all the veggies and let them start to sweat. Add Kosher salt and fresh ground black pepper stir to combine. After about 7 to 10 minutes, once the peppers and onions have softened add the tomato paste and the minced garlic. Stir to combine allowing the tomato paste to melt and heat through and the garlic becomes soft and fragrant.

I like for the veggies to still have a slight crunch to them not cooked all the way to the soft stage. That’s just a personal preference. At this point, take the veggies off the heat, set aside.

Preheat indoor grill pan to medium-high heat, Turn the overhead fan on.

Get your grill pan screaming hot, set the sausage links on the grill. Using a grill-press for even grilling and turning them every 3 minutes until they’re cooked through around 10 to 12 minutes total.

Adjust the heat on the grill pan to medium-low heat, I cut the baguette in half then in half again yielding 4 smaller pieces. Slice each of the four lengthwise not cutting them completely thought. Split them open, spread the butter on each side of all four and placed them on the grill, using a grill-press to ensure they toast evenly. This takes only a couple of minutes. Note: Keep a close eye on them so they don’t burn.

To serve, place a sausage link onto the grilled bread, spoon on the onions and peppers. Top with a sprinkle of fresh grated Parmesan cheese.


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