Italian Sausage & Vegetable Sandwiches With Tomato Porcini Sauce Recipe
Ingredients
| 4 (about lb. total) mild Italian sausages | ||
| Onions | 2 Large | |
| Yellow bell peppers | 2 Large, cut into pieces | |
| 4 sourdough French rolls (each about 3 by 5 in.) | ||
| Tomato-porcini sauce | ||
Directions
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.
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.
Chef
