Italian Sausage & Vegetable Sandwiches With Tomato Porcini Sauce
|Mild italian sausage||1 Pound (About 4 In Number)|
|Onions||1 1⁄2 Pound, cut into eights (About 2 Large)|
|Bell peppers||1 1⁄4 Pound, stemmed, seeded, and cut into 1-inch pieces (About 2 Large, Yellow / Red)|
|Sourdough rolls||4 (French Variety, About 3 By Inch In Dimension)|
|Tomato porcini sauce||1⁄4 Cup (4 tbs)|
Place sausages, onions, and peppers in a 12- by 17-inch pan; pierce meat all over.
Bake in a 425° oven until vegetables' edges look almost charred but aren't burned, about 1 hour; stir occasionally.
Use hot; or cool, cover, and chill up to 1 day.
Reheat in a 350° oven for about 10 minutes.
Cut 1/2- inch off top of each roll.
Pull bread from roll base and top to make a shell 1/4 inch thick; reserve scraps for another use.
Set roll pieces, cut sides up, on a 12-by 15-inch baking sheet.
Bake in a 400° oven until golden, 10 to 12 minutes.
Place 1 sausage and 1/4 of the vegetables in each roll.
Top with roll lid.