Sausage & Peppers is a classic Italian combination, but a little char from the grill just makes it that much better. Spicy dijon mustard and peppery arugula (Giada, is that you?) brighten and lighten this otherwise decadent sandwich. Not into grilling? Not to worry. The whole thing can be made using the oven or a stovetop grill pan.
Serves 4.
Ingredients
- 1 red bell pepper
- 1 red onion
- 2 tablespoons extra-virgin olive oil, plus more for cooking
- 2 tablespoons red wine vinegar
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon garlic powder
- salt
- freshly cracked black pepper
- 1 pound Italian sausage (choose sweet or hot– both are good!)
- 4 ciabatta rolls
- about 3 tablespoons dijon mustard
- a large handful of arugula
Method
Preheat the oven to 350°F and light the grill. (No worries if grilling isn’t for you! See cook’s notes below.)
Set the sausage on a sheet tray, and cook in the oven for 20 minutes, or until just slightly pink.
Meanwhile, cut the bell pepper into large pieces. Discard any extra white pith. Slice off the top of the onion, leaving the hairy root intact so that you have something to hold onto. Remove the skin, and slice crosswise into large rounds, about ¾ of an inch thick. Discard the root.
In a small bowl, combine two tablespoons of oil, vinegar, oregano, basil and garlic powder. Season with salt and pepper and whisk to combine. Brush the vegetables with the dressing and set aside.
Halve the ciabatta rolls and scoop the tops. Brush both sides with olive oil and season with salt and pepper. Set aside.
When the grill is hot (about medium-high), brush it with oil and cook the vegetables until fork-tender and slightly charred. Slice when cool enough to handle. Transfer the sausage to the grill and cook through, about five-ten minutes. You want that to get a char too! While the sausage rests, toast the rolls on the outer edges of the fire.
To plate, spread the bottoms of the rolls with mustard. Cover with arugula, and then a layer of sausage. I like to butterfly the links so that they lay flat. Top with peppers and onions, and serve!
Cook’s Notes:
Alternatively, use the oven to cook the sausage through (about 40 minutes total), roast the vegetables (20-30 minutes) and toast the rolls (five minutes)!
