| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Olive oil |
| 1 |
lb |
Sweet or hot Italian sausages |
| 2 |
md |
Onions; sliced into 1/3-inch rings |
| 2 |
tb |
Crushed garlic |
| 1/2 |
ts |
Dried oregano |
| 1/4 |
ts |
Freshly ground black pepper |
| 4 |
|
Hot frying peppers or hot chilies; (optional) |
| 1 |
|
Jar; (8-ounce) roasted red bell peppers, drained, seeded, and cut into 1/2-inch strips |
| 2 |
ts |
Capers; drained, (optional) |
| 1 |
lg |
Loaf Italian bread |
| 8 |
|
Bottled pepperoncini peppers; drained, (optional) |
|
|
Anchovy strips; (optional) |
INSTRUCTIONS
From The Record
Brush skillet with some of the oil and cook sausages over medium heat until
brown, turning and pricking skins occasionally. Drain on paper towels,
slice lengthwise, and keep warm.
In another skillet over medium heat, warm remaining oil. Saute onion,
garlic, oregano, and black pepper, stirring occasionally, until onion is
tender (about 8 minutes). Add frying peppers, if used, and saute until
tender (about 10 minutes). Add roasted red bell peppers and cook another 5
minutes, stirring occasionally. Stir in capers, if used.
Cut bread across into 4 sandwich-sized slices. Cut each slice lengthwise
into 2 long halves. Spoon vegetables onto 4 slices of bread. Add
pepperoncini, if used. Top with halved sausage, anchovy strips, if used,
and 4 remaining slices of bread. Serve immediately.
Servings: 4.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Aug 18,
1998, converted by MM_Buster v2.0l.
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