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Italian Sausage & Vegetable Sandwiches With Tomato Porcini Sauce

the.instructor's picture
  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.

Recipe Summary

Side Dish

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Italian Sausage & Vegetable Sandwiches With Tomato Porcini Sauce Recipe