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Sausage and Pepper Sandwiches on a plate
Andrew Fowler

Sausage and Pepper Sandwiches

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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.