Philly Style Andouille Po Boys

This comfortably occupies the space between a sausage po boy and a Philly cheese steak.

• Ready In: 25 mins
• Serves: 8
• Yields: 4 12inch sandwiches

Ingredients

• 1  teaspoon olive oil
• 2  lbs andouille sausages
• 1  onion, in 1/4 inch slices
• 1  bell pepper, in 1/4 inch slices
• 8  slices provolone cheese, thin
• 4  po boy  rolls or 4  submarine sandwich bread, 12 inches
•  salt and pepper, to taste
•  Tabasco sauce, to taste

Directions

1. Cut andouille into julienne pieces, 1/4" by 3"- remove casing if it is tough Add olive oil to saute pan over medium high heat
2. Add julienned sausage to saute pan and stir gently for 2 minutes
3. Add peppers and onions to pan and saute gently until the onions begin to look translucent.Season with salt, pepper, and tabasco to taste- remove pan from heat
4. Cut po boy rolls lengthwise and line with 2 provolone slices per roll Add sausage mixture to rolls
5. (optional) You can place the cheese on top of the sausage mixture, then place the sandwich under the broiler for a minute or so, until the cheese gets bubbly and the top surface of the bread becomes toasted.