Sausage and Pepper Sandwich ~ The Complete Savorist

Spring is here with summer-like conditions! I am loving it. The warmer weather means I am less likely to want to use my oven, although I will still use it plenty.I had picked up two packages of polska kielbasa sausage at the market (they were two for $5). One got used immediately and the other was just hanging around waiting for me to use it in something. Wanting something light for dinner, and with plenty of bell peppers in the refrigerator, I decided sausage and pepper sandwiches fit the bill.

I quickly sautéed the onions and peppers together, but since I was getting ready to leave on an eight-day trip to Southern California, I needed to use up all the produce in the house. I tossed in my half-package of sliced mushrooms. I also had some Monterey Jack cheese and thought, why not?!Tasty combination of meat and veggies, the cheese made it silky, and the hearty hoagie roll made it a perfect, satisfying dinner. Filling, yet not overly stuffingly-full to where you want to switch to your fat pants. (Or am I the only one with fat pants?)In my directions, I wrote to season with salt and pepper to taste like I normally do, but I did not add very much salt at all and only when I was sautéing the veggies. The sausage has a decent sodium level, so I didn’t need to add more. I realize with salt, it’s an “to each, his own” type situation, so salt to your liking.

Sausage & Pepper Sandwich

Author: Michelle De La Cerda

Ingredients

4 hoagie rolls
1-14 oz package Polska Kielbasa; sliced
1 red bell pepper; diced
1 green bell pepper; diced
½ onion; diced
8 oz . sliced mushrooms
4 oz . sliced Monterey Jack cheese
Salt/black pepper to taste
Extra Virgin olive oil

Instructions

In a large sauté pan on medium high, heat a small amount of olive oil.
Once the pan is hot, add the onions and the bell peppers.
Cook them for about 90 seconds and then add the mushrooms and cook for another minute.
Season them with black pepper and salt, to taste.
For less fat, toss the veggies into a bowl and set them aside.
Add the sausage to sauté pan and begin to “cook” them.
Cook them for about 2 minutes.
Drain off any rendered fat.
Add the vegetables to the meat in the sauté pan and cook them together, mixing well, for another minute.
Heat the broiler and toast the opened hoagie rolls.
All them to toast and remove them from the oven.
Layer the bottom bun with one ounce of cheese per sandwich (or more if you like) and add the hot sausage and veggies on top of the cheese, allowing the heat from both the bread and the filling to melt the cheese.
Slice (or not) and serve.

Now, as you can see, I only plated with some good old-fashioned potato chips. But if you want to jazz your meal up a bit, here are three more than fabulous choices for you!Christine at FoodySchmoody…I’m Just Cooking has a fantastic Pineapple Cilantro Rice.Laurie at Love is Food Recipes has a creamy Spring Asparagus Pasta Salad.Aimee at The Veg Life has a light and vegan Pasta Tapenade