Prep 10 mins
Cook 20 mins
All of the flavors go so well together...Sweet, spicy, nutty and fresh. It's refreshing and satisfying. I also made it easy by preparing it in the oven. You can make this on the stove top in a frying pan if you prefer. Turkey sausage is great too, I didn't list it or the oblong crusty bread rolls because food.com doesn't calculate the calories for them. The sriracha is optional because it is a 6th contest ingredient.
- 4 links Italian sausages, uncooked (sweet or hot)
- 1 sweet onion, sliced
- 1 bell pepper, sliced (I used 4 colors already sliced from Trader Joe's)
- 4 ounces reduced-fat swiss cheese, sliced (4 slices)
- cooking spray
- salt and pepper, if desired
- 1 French baguette, uncut (cut into four 8-inch portions or four 8-inch oblong crusty bread rolls)
- 1 -2 cup baby arugula
- 1⁄4 cup Best Foods Mayonnaise
- 1 -2 teaspoon hot chili sauce, sriracha (optional if you like it spicy)
- 1⁄4 cup fresh basil, chopped
- 1 fresh garlic clove, minced
- Preheat oven to 350°F Lightly spray a large baking sheet.
- Lay onion slices and bell pepper slices on the baking sheet and spray with oil. Sprinkle with salt and pepper if desired.
- Prick sausages with a fork and place on baking sheet. Bake for 15 minutes. Stir and turn veggies and sausages at about 10 minutes so they don't burn on the bottom.
- Puree sauce ingredients together. I used an immersion blender in a pyrex measuring cup. A mini food processor would work too.
- Cut a wedge (making a V large enough for the sausage and veggies to fit in) out of each bread roll and spread the interior with basil sauce. You can spread the cut out wedge with sauce too or you can discard it.
- Lay Swiss cheese slices over the sauce.
- Place prepared bread rolls onto a second baking tray and bake for 5 minutes or until cheese is melted and bread is toasted to your liking.
- Remove from oven and place sausage into prepared bread rolls, cover with onions and peppers and top with arugula.
- If you saved the cut out bread wedges you can eat them on the side.
Outstanding! A little rich with both the sauce and cheese, so will skip the cheese next time. I followed another reviewer's advice and increased the oven temperature to 400 degrees.
The sauce is killer! I grilled the sausages, peppers and onions and didn't add the cheese, but the sandwich was still great.
This sandwich shares first place with one other I made during RSC #16. The sauce was delicious, the italian sausage complemented the sweet peppers and swiss cheese perfectly (and I'm not even a fan of swiss cheese). Like another reviewer, I did have to increase the baking time of the veggies and sausage (mine were very thick) by double, for 15 minutes per side so I may grill or broil them, or possibly just increase to 400°F next time. I didn't have any buns or baguettes so I used what I had on hand, whole wheat English muffins, and it was still amazingly delicious. The leftovers even kept well and I got to enjoy it all again for lunch the next day. I'll have to modify it some to serve my family (I have a onion and peppers hater) but definitely a staple in my "kids weekend away" recipe binder :). Thanks so much for a delicious recipe. Made and thoroughly enjoyed for RSC #16. Best of luck!! =)