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one closed toasted hoagie roll containing a single browned Italian sausage link split lengthwise into two long half-cylinders laid parallel along the roll with their flat cut interiors visible beneath roasted red and yellow pepper strips and onion, without round sausage coins, whole unsplit links, cheese, tomato sauce or garnish
Rachel Kim

Sausage and Pepper Sandwiches

Roast the links with wide pepper strips, then split the cooked sausages lengthwise so they sit securely in the rolls. Red and yellow peppers sweeten as their edges brown, and a little balsamic stirred through the hot vegetables supplies the sauce. You don’t need cheese to hold this one together if the rolls are lightly hollowed and the peppers are lifted from the pan with tongs.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 fresh Italian pork sausage links about 1 1/4 lb total
  • 1 large red bell pepper cut into wide strips
  • 1 large yellow bell pepper cut into wide strips
  • 1 yellow onion thickly sliced
  • 1 tbsp olive oil
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp balsamic vinegar
  • 4 sturdy hoagie rolls about 6 inches long

Method
 

  1. Heat oven to 425°F. Toss peppers and onion with oil, salt and pepper on a rimmed sheet pan, then nestle the sausage links among them.
  2. Roast for 30 to 35 minutes, turning sausages and stirring vegetables halfway, until the links reach 160°F and peppers have browned edges.
  3. Transfer sausages to a board and rest for 5 minutes. Toss the hot vegetables with balsamic vinegar and return them to the oven for 2 minutes.
  4. Split the rolls and remove a little soft bread from the centers. Toast the cut faces under the broiler for 1 to 2 minutes, watching closely.
  5. Split each sausage lengthwise after cooking. Set two sausage halves in each roll, lift peppers and onion over them with tongs, close and serve immediately.