This recipe makes a wonderful and hearty sandwich. The directions were perfect and it scales nicely to serve 2. After cutting the rolls, I placed the cheese in the bottom and broiled them for a few minutes. This provided a nice drip resistant barrier for the sausage and peppers. After filling, I topped them off with some freshly grated parmesan. Definitely a keeper!
This was so awesome! We had it for dinner tonight and the house smelled like the Jersey Shore boardwalk. I didn't use the cheese because nobody was into it, but otherwise followed the recipe. I normally make sausage and peppers by cutting the sausage into roll size lengths, but I like this way better. It seemed like the flavors got into each bit of sausage and it was just so tasty. Thanks for posting! I'll make it this way from now on.