If you have been following my blog you know we have water issues. This is our no water weekend. Friday's I make dishes for Saturday and Sunday so there is very little cooking and dirty dishes going on.
This weekend I made Johnsonville Italian Sausage Sandwiches, everything cooked up on Friday so all I had to do was heat it up, assemble and put until the broiler for the finishing touches. This is a very hearty sandwich, which can be served with a side salad.
Johnsonville Italian Sausage Sandwich
2 yellow bell peppers, sliced thin
2 orange bell peppers, sliced thin
1 large onion, sliced thin
2 jalapeños, seeded and sliced thin (optional)
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried italian herbs
5 cloves garlic, minced and divided
1 package of Johnsonville Sausages (I used hot sausage and I butterflied the sausages)
1 15oz can artichoke hearts, drained
6 medium crimini mushrooms, stem removed and sliced
additional olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dry red wine
dijon mustard
fresh mozzarella cheese, sliced
rolls
In a large skillet heat olive oil, add onions, over a medium low heat sauté for 10 minutes; stirring occasionally. Add sausages, bell peppers, jalapeños, salt, pepper, italian herbs and half the garlic. Sauté for 20 to 30 minutes until tender; stirring occasionally and cooking sausages on both sides.
Turn broiler on high; place bell pepper mixture into a baking dish, stir in the drained artichoke hearts, putting the sausages on the top of the mixture and place 6 to 8 inches under broiler.
In the same skillet add mushrooms and additional olive oil if needed, sauté for 5 minutes, stirring occasionally, add salt, pepper, garlic and wine; sauté for 10 minutes. Remove peppers and sausage from oven.
Split rolls (not all the way through) brush both sides of the bread with dijon mustard, add sausage, pepper mixture and mushrooms, top with mozzarella cheese. (I sprinkled the cheese with dried italian herbs and red pepper flakes) Put sandwiches under broiler until cheese melts.
Note: Sandwiches are also good omitting the sausages and adding salami slices or omitting the meat all together for a fantastic veggie sandwich.
This weekend I made Johnsonville Italian Sausage Sandwiches, everything cooked up on Friday so all I had to do was heat it up, assemble and put until the broiler for the finishing touches. This is a very hearty sandwich, which can be served with a side salad.
Johnsonville Italian Sausage Sandwich
2 yellow bell peppers, sliced thin
2 orange bell peppers, sliced thin
1 large onion, sliced thin
2 jalapeños, seeded and sliced thin (optional)
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried italian herbs
5 cloves garlic, minced and divided
1 package of Johnsonville Sausages (I used hot sausage and I butterflied the sausages)
1 15oz can artichoke hearts, drained
6 medium crimini mushrooms, stem removed and sliced
additional olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dry red wine
dijon mustard
fresh mozzarella cheese, sliced
rolls
In a large skillet heat olive oil, add onions, over a medium low heat sauté for 10 minutes; stirring occasionally. Add sausages, bell peppers, jalapeños, salt, pepper, italian herbs and half the garlic. Sauté for 20 to 30 minutes until tender; stirring occasionally and cooking sausages on both sides.
Turn broiler on high; place bell pepper mixture into a baking dish, stir in the drained artichoke hearts, putting the sausages on the top of the mixture and place 6 to 8 inches under broiler.
In the same skillet add mushrooms and additional olive oil if needed, sauté for 5 minutes, stirring occasionally, add salt, pepper, garlic and wine; sauté for 10 minutes. Remove peppers and sausage from oven.
Split rolls (not all the way through) brush both sides of the bread with dijon mustard, add sausage, pepper mixture and mushrooms, top with mozzarella cheese. (I sprinkled the cheese with dried italian herbs and red pepper flakes) Put sandwiches under broiler until cheese melts.
Note: Sandwiches are also good omitting the sausages and adding salami slices or omitting the meat all together for a fantastic veggie sandwich.
This sandwich is piled full of deliciousness!
ReplyDeleteI'd be batty with no water weekends...but at least you're eating well :)
Renee - Kudos Kitchen
Pam, this sandwich looks fantastic! I LOVE hot Italian sausage, so this is perfect for me. Is there anything better than fresh mozzarella? I don't think so. ;) Hope your water issues get cleared up soon!
ReplyDeleteThis sandwich has me wishing I had one of these right now! I love how toasty it is and the cheese, oh my.
ReplyDeleteIt looks delicious and I wish those water issues would resolve themselves so frustrating. xoxoo
ReplyDelete