Not Your Godfather’s Sausage and Peppers…

Not your godfather's sausage and peppersYes, it is warm enough to grill/mid 50ºs and perfect weather for a grill’n it all on the grill again, sausage and peppers sandwich Monday memory.

Author Notes: “It’s too hot to turn the oven on, and I don’t want to stand over a stove or heat up the kitchen. So I grilled peppers, onions, sausages, and rolls for an Italian street food favorite. Maybe this qualifies as “Fair Food” as well.” —ibbeachnana

Serves 4

  • 1 1/2 pounds assorted peppers
  • 1-2 large sweet onions, Vidalia and Red, 1/2 inches slices
  • 2-3 tablespoons Olive oil for frying
  • Salt and pepper
  • Fresh herbs, basil, oregano, rosemary
  • 4 Italian, Chicago, hoagie or sub rolls, split brushed with oil and grilled, rub toasted insides with a garlic clove
  • 4 garlic cloves, peeled
  • Grated provolone
  • 4 Italian sausage links, hot and sweet
  1. Brush peppers and onions with olive oil, salt, and pepper. Grill an assortment of peppers and sliced onions to char, but with crunch still to them. Heat olive oil in a sauté pan and add 4 cloves of garlic, sauté to season the oil. Toss in the peppers and onions add a few fresh herbs, basil oregano, and rosemary. Cook until the peppers are soft or less if you prefer a firmer texture Grill olive oil brushed hoagie, Chicago or sub rolls…fill each roll with sausage, some peppers, and onions. Grate provolone over and sprinkle with ground red pepper flakes for a little more heat if you have used mild or sweet peppers.