Do you have any foods that automatically bring back strong memories? Either good or bad? Or maybe they marked the beginning of something? Italian pepper and sausage sandwiches are one of those foods for me.
The first time I ever had one (although, I asked for no peppers, and I got this amazing marinara instead), it was a very cold and wet day. I had just gotten into a huge arguement with my high school sweetheart. I was stomping around my neighborhood when I came up on this cart. I looked at the menu. I deicded that I wanted the sausage and pepper sandwich. I asked if I could have it without peppers, and this guy was so obliging. No peppers, and he gave me some marinara. I was his first customer, and I was his most loyal until he sold his business.
I haven’t had a sausage sandwich since then. I would love to give this a try just to see if I could recreate his fantastic meal.
This sandwich is an Italian classic. The flavor combinations are phenomenal. The sausage quality ought to be one of the best you can find. When you bit into the sandwich, you not only get the crunchiness of the toasted bread, but you also get the pop of the sausage casings. You get the rush of peppers and spicy sausage flavors. It is heavenly.
Thanks to Jamie at Weber for this recipe!
Ingredients for Italian Pepper and Sausage Sandwiches
- ⅓ cup extra-virgin olive oil
- ½ teaspoon kosher salt
- 1 garlic clove, minced
- ¼ teaspoon freshly ground black pepper
- 2 medium yellow onions, cut crosswise into ½-inch slices
- 1 large red bell pepper, cut into ½-inch strips
- 1 large green bell pepper cut into ½-inch strips
- 4 submarine sandwich rolls, split
- 2 tablespoons balsamic vinegar
- 6 fresh Italian sausages, any combination of sweet and hot, about 1½ pounds total
- 4 cups baby arugula
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Weber.