Ingredients
- 1 large onion, preferably yellow, halved and sliced
- 2 bell peppers, any color, stemmed, seeded and sliced
- 1/3 cup or about 10 sport peppers (or other pickled pepper, such as pepperoncini)
- 3 to 4 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 5 to 6 sweet or spicy Italian sausages (about 1 1/2 pounds), uncooked in casings
- 1/2 cup water
- 4 to 6 submarine sandwich rolls or buns, split
- 4 to 8 slices Provolone (optional)
- Potato chips, for serving (optional)
Step 1
Position a rack in the middle of the oven and preheat to 425 degrees.
Place the onions, bell peppers and sport peppers on a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with the salt and toss until the vegetables are evenly coated. Nestle the sausages between the onions and peppers.
Step 2
Roast in the oven for 20 minutes, or until the onions and peppers begin to caramelize. Remove the baking sheet from the oven. Using tongs or a spatula, flip the sausages over and toss the onions and peppers so that they cook evenly. Return the baking sheet to the oven and roast for another 10 to 15 minutes, or until sausages are cooked through and onions and peppers are well browned in some places. Add the water and, using a wooden spatula, create a jus by stirring up some of the caramelized bits.
Step 3
Toast the sandwich rolls, if desired, and line them with Provolone, if using. Or, dip the split rolls into the pan juices. Divide the peppers, onions and sausages among the rolls, spooning on some of the pan juices, if desired. Serve hot.
Nutrition Information
Per serving (1 sandwich), based on 4
Calories: 603; Total Fat: 28 g; Saturated Fat: 7 g; Cholesterol: 75 mg; Sodium: 1330 mg; Carbohydrates: 45 g; Dietary Fiber: 3 g; Sugars: 7 g; Protein: 37 g.
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
